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.
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.
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.
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.