Beets, Limes and Life – Roasted Beet Sandwich with Lime Aioli

It may be obvious that the only lefty people I have any stomach for these days are the vegan ones. Perhaps it’s because, where convictions are concerned, they’re among the few that go beyond idiotically repeating themselves on social media. In light of this, I am long overdue in featuring some vegan cooking in these parts. So here’s a delicious entry from some friends of mine who’ve started a vegan food blog.

Cared For Kitchen

Beet sandwich side view

Beats, Rhymes and Life, the 1996 album by A Tribe Called Quest, was the inspiration for this dish. The pun “beets, limes and life” popped into my head a few weeks ago and I’ve been obsessed with the idea of creating a dish with that name since. The sprouts are the “life” in the dish. If you’re not a Tribe fan or just want to get to the recipe, that’s fine, you can skip down to “Tools Needed.” (I promise you won’t hurt my feelings; just try not to get thrown off by the lyrical references.)

For those of you still with me: I love a lot of different kinds of music including hip hop. I have a lot of “favorite” artists and bands, and the only music I never ever get sick of (under any circumstances) are Tribe’s records. They’ve lifted me up out of the gutter too many…

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8 Responses to Beets, Limes and Life – Roasted Beet Sandwich with Lime Aioli

  1. Scotty_mack says:

    Anything Tribe related is worth a try.

  2. Albert Meyer says:

    If you’re not raw vegan, you’re not really vegan.

  3. Amish Rake Fight says:

    Thanks for the recipe. I’m going to give this a try this week.

    • Amish Rake Fight says:

      Just reporting back that this was absolutely fantastic! I will add this into the rotation for sure. It’s great for leftovers or to plan lunches throughout the week as you can roast as many beets as you wish. A few tips if anyone else is going to try it:
      Keep an eye on how much lime juice you use in the aioli. Mine ended up pretty runny. Not a big deal. It’s also very garlicky, which I like, but if you want to tone down the garlic, start with just one clove and taste it.
      Also, I highly recommend following their suggestion for toasting the bread with the aioli spread on it. It gives a delicious texture and flavor to the bread and helps make the sandwich more durable.
      Thanks again.

  4. Amish Rake Fight says:

    Here is a recipe I have made several times that turns out great. My wife especially loves it. I make a few modifications, but nothing drastic. It takes an above-average amount of effort, but it makes enough to have four servings, so you get plenty of leftovers for the effort.

  5. Amish Rake Fight says:

    One more recipe to contribute. This one is home-made and is my go-to for Mexican food cravings.
    Portabella Mushroom Fajitas (makes at least 4 servings)
    3-4 large portabella mushroom caps, stem removed, sliced into 1/4in slices
    3 bell peppers, any color, sliced into 1/4in slices
    1 large red onion, sliced into 1/4in slices
    2 avocados (plus anything else you use to make guacamole)
    Tortillas (flour or corn)
    1/2 beer (use a lager such as Coors, Miller High Life, Pacifico, Tecate, etc.)
    1/4c soy sauce
    1-2 garlic cloves, crushed and minced
    Olive oil

    Combine beer, soy sauce, garlic, and 1Tbsp olive oil in a bowl. Add sliced mushrooms and marinate for at least 15 minutes. Transfer to a large skillet and heat until boiling, then reduce heat to a slow simmer. Stir occasionally.
    When just a little liquid remains, add peppers, onion, and a drizzle of olive oil. Increase heat to medium high. Stir frequently enough to avoid burning but allow peppers and onions to char slightly. If the liquid evaporates before the veggies are cooked to your liking, add a little water or beer to avoid scorching.
    Serve in warm tortillas with guacamole. Optional additions we sometimes have are rice and beans on the side, pico de gallo salsa, and hot sauce.

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