Sandwich with pickled cucumbers, beets and green pea paste

Sandwich with pickled cucumbers, beets and green pea paste

Sandwich with pickled cucumbers, beets and green pea paste
Sandwich with pickled cucumbers, beets and green pea paste

If there was vinaigrette on your holiday table, there are probably boiled beets and pickles in the fridge. From them you can make a delicious sandwich that combines sweet beets, pickles and pickles and the freshness of pea paste - plus crispy bread.

Who Invented the Sandwich? The name is thought to derive from the title of Earl Sandwich, an avid gambler. According to legend, he could play cards for hours - and in order not to get his hands dirty, he wanted to be served cold beef between slices of fried bread. We will prepare a vegetarian version.

Cucumber sandwich

Ingredients for 2 sandwiches:

  • 1 head of garlic
  • 1 small beet
  • 1 large pickled cucumber (or several small ones)
  • 4 slices of bread
  • 1 cup frozen green peas
  • 4 tbsp. l. olive oil (or cold pressed vegetable oil)
  • a few mint leaves
  • salt and pepper to taste

The sandwich with beets and pickles is great for breakfast. The green pea paste and actually the beets have to be prepared in advance - and in the morning you just have to toast the bread in a toaster and then literally after a few minutes to assemble a sandwich.

From a nutritional point of view, the benefits of such a sandwich will depend on the type of bread you choose. Bread made from wholemeal flour (ie wheat flour with the addition of ground grain husk) or Borodino bread (containing at least 80% rye flour) is most suitable.

Beets contain calcium, iron, vitamins A and C; green peas - zinc, which is important for hormone levels; pickled cucumbers belong to the category of fermented foods and have the property of prebiotics, improving the intestinal microflora; and garlic has a positive effect on blood cholesterol levels.

Cooking tips

It is recommended to roast beets and garlic. An amazing metamorphosis takes place in the oven with them - the sharp taste and strong smell of garlic disappear, and instead a sweet taste and aroma of caramel appear. It is also better not to boil the beets - therefore the juice remains in the tuber and is not lost in the water.

In addition, prolonged baking in foil at high temperatures makes the taste of beets more expressive and saturated. By the way, this is the perfect time to roast vegetables in vegetable broth (recipe below), they will need to be removed from the oven after 30-40 minutes, and the beets should be left.

Green pea paste

Green pea paste makes a great pasta sauce and also a good addition to any grilled or roasted vegetables. Instead of mint you can use basil, parsley or coriander leaves.

Frozen peas should be blanched - cook in salted boiling water for about three minutes, drain and immediately send in a bowl with cold water and ice. Thanks to this, the peas will retain their taste and color. Green vegetables such as broccoli, green beans, fresh peas and Brussels sprouts should be treated in the same way.

Which oil is the best?

The mechanics of vegetable oil production are based on pressing - this is how sunflower, olive, palm and other oils are made. If the extraction has been carried out without heating to high temperatures and without chemical treatment, the oil is considered unrefined.

All types of sunflower, soybean and corn oil are 60-80% omega-6. Although this substance is not harmful to health per se, an excess of it in the diet increases the need for omega-3. Olive oil and rapeseed oil consist mainly of omega-9 fatty acids, which do not affect the balance of omega-3.

Recipe step by step


  • Preheat oven to 200 degrees
  • Wash the beets, dry with a paper towel, wrap in foil (each root in a separate leaf)
  • Cut the top of the garlic head and wrap the garlic in foil, cut up, place on a baking sheet and roast the beets for about 1.2 hours and the garlic for about 50 minutes
  • Cool the beets slightly and peel them under running tap water. Cut into slices 7-8 mm thick.

 Make pea paste:

  • Boil water, salt and add frozen peas
  • Boil for 3 minutes, drain and immediately transfer to a prepared bowl with cold water and ice
  • After 5 minutes, drain the water, pour the peas into a tall glass blender
  • Add vegetable oil, mint, salt and pepper, beat until smooth.

Fry slices of bread in a hot pan and cut the cucumbers into thin slices.

Spread each slice of bread with pea paste, put beets on one of them, sprinkle with coarse salt, add cucumber slices, cover with a second slice of bread with pasta.