Beet BLT Sandwich

5 from 3 reviews


  • Spread:
  • 3 tablespoons mayonnaise
  • 1 large clove garlic
  • pinch of salt
  • 23 leaves fresh basil
  • Sandwich:
  • 4 slices thick bread
  • 4 slices bacon
  • 1 large beet
  • 1 thin-skinned cucumber, sliced 1/4″ thick
  • small bunch fresh sorrel (or another green, like spinach)
  • olive oil
  • salt


  1. Make the spread:
  2. Put mayo in a small bowl.
  3. Mince garlic and add a pinch of salt to it on the cutting board. Use the flat side of your knife to smear the salt into the garlic several times, making a paste. Add garlic paste to mayo.
  4. Chiffonade the basil and add that, too. Set aside.
  5. Cook the bacon slowly over a medium heat until crispy, turning occasionally so that it cooks evenly and the fat renders out.
  6. Slice beets about 1/3″ thick (no need to peel) and heat a teaspoon of oil in a skillet over medium-high heat.
  7. Cook beets 2 minutes on one side, then turn and cover the pan. Cook another 2 minutes or until the beets are toasty and tender when you poke with a fork. Salt them and set aside.
  8. Spread the bread with your garlic mayo, top with bacon, cucumber, and fried beets.
  9. Slap another slice of bread on top and serve!

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