Bagels make great picnic sandwiches because they can last the distance without falling victim to soggy sandwich syndrome.
There are loads of delicious things to put on bagels, and everyone has their favourite bagel filling, but this bagel combo is definitely a winner.
We talk about beetroot for picnics a lot because it is such a versatile and robust veg. We use it raw in our Quinoa Beet Salad with Dill & Mustard Seed and roasted in our Balsamic Roasted Beet, Feta & Walnut Salad. It makes wonderful side dishes and dips, like our ruby red Roasted Beet Hummus and can even be made into chips.
As a sandwich filling, beetroot really shines when it comes to robust bread like bagels.
I have taken a cue from the season for this vibrant bagel filling and teamed roasted beets with a parmesan pea spread and fresh arugula for this bagel filling idea. Ingredients that are not specific to this sandwich as they work well with so many other dishes or even independently, so you won’t have wasted leftovers.
While not in the original recipe, I have also included a few slices of optional bacon although this sandwich filling does not need the extra help.
Roasted Beets
You can certainly buy roasted beets for this recipe from the supermarket, but it is so easy to roast your own fresh beets; why wouldn’t you? You can find all the tips and recipe for easy roasted beets here. So roast up a batch and keep them in the fridge for salads or an impromptu picnic bagel.
Parmesan Pea Spread
I have taken inspiration from our pea & mint dip for this one. There are fresh peas at the market being spring, so I am making the most of them. We found ourselves putting our pea and mint dip on all kinds of sandwiches, so I came up with something similar to work with roasted beets.
The beauty of this sweet pea spread is you can also use it as a dip if you have any leftover.
Making the parmesan pea puree or mash is so easy, and you don’t have to use fresh peas; frozen are just fine.
All you need is peas, a little ricotta for smoothness, some lemon zest, dill, freshly grated parmesan, olive oil and salt & pepper. Cook the peas if they are fresh and defrost if frozen, and mash them all together.
If the peas are soft enough, a masher will work just fine. You can blitz with a food processor but don’t overdo it. You want more of a mash consistency rather than too runny.
Recipe Variations
This recipe is made with just the roasted beets, pea and parmesan mash and fresh greens. However, bacon also makes a great addition to this sandwich as the saltiness works so well with both the peas and the beets.
If you don’t like dill, simply switch for another herb or leave the herbs out all together.
Vegan Variation
This is one of those bagel filling ideas that are so easy to make vegan without missing any of the taste. Simply sub the cheeses for vegan versions and if you choose to add bacon, there’s loads of vegan bacon variations for that too.
Bagels with Roasted Beets & Parmesan Pea Spread
Ingredients
- 4 bagels
- 2-3 roasted beets depending on size – sliced
- A few handfuls of fresh arugula or other robust salad green.
Parmesan & Pea Spread Ingredients
- 1 cup fresh or frozen green peas (see note)
- 1 Tsp. lemon zest (use an unwaxed lemon)
- 2-3 Tbs. ricotta cheese (vegan or normal)
- 1 Tsp. Fresh dill leaves chopped (You can use dried dill if you don't have fresh)
- 1 Tbsp. extra virgin olive oil plus some for drizzling
- 2 Tbsp. freshly grated parmesan such as a good Pecorino Romano (more or less depending on taste)
- Coarse salt and pepper to taste.
Optional Ingredients
- Slices of bacon (vegan or normal)
Instructions
- This recipe is based on having roasted beets on hand - You can use store-bought, but we give you the complete roasted beet recipe and tips here using fresh beets. Add around 40 min cook time if you haven't already roasted your beets.
- To make the pea and parmesan spread – If using frozen peas, defrost first. (see note). If using fresh peas, bring the peas to boil in a small pot of water and cook until tender. Don't cook for so long they lose their bright green colour. Strain and run under cold water to stop the cooking process. Reserve a cup of the cooking water.
- Place the peas, lemon zest, olive oil, dill, ricotta and parmesan in a bowl and mash for a chunkier finish. You can also use a food processor or blender and quickly blitz. Fresh peas will take longer than frozen, so pulse frozen peas gradually, so you don't over-process. You don't want the mix too runny, chunky is better for this recipe.
- If using fresh peas, you may require more liquid to achieve the desired consistency. You can add some additional olive oil or some of the cooking water slowly until you have the right consistency and smoothness of a chunky dip purée.
- Adjust the parmesan, lemon zest, dill and salt and pepper to taste.
- Slice the bagels and layer with salad greens and beetroot slices on the bottom and the parmesan pea spread on top.
Notes
Recipe Variations
Add Bacon
Beetroot and peas naturally lend themselves to bacon flavours so feel free to add a few slices of either normal or vegan bacon to the bagel.
Switch Herbs
Even though dill works great with beetroot, not everyone loves it. Switch out for thyme, another herb of your choice or nothing at all – there will be plenty of flavour with the beets and parmesan. Just make sure to use a quality freshly grated parmesan. It makes all the difference.
Peas
Fresh peas are meatier and drier than frozen peas, so they may require more liquid to achieve the required consistency and smoothness. Reserve some of the peas cooking water for this, and feel free to use a little additional olive oil. But remember, you don't want your pea puree to be too runny, chunky is better for this recipe.
Frozen peas may be smaller in size and will naturally have a higher water content than fresh peas, which means they will blend down quicker and require less liquid. Due to this, you may want to increase the amount of peas you use to achieve the required amount.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 438Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 758mgCarbohydrates: 66gFiber: 5gSugar: 13gProtein: 21g
Nutrition data provided here is only an estimate
Balsamic Roasted Beetroot Salad With Feta & Walnuts