Pickled Beet Sandwich

🥘 Ingredients

• beets
  2 unit
• ciabatta roll
  1 unit
• fresh dill
  1 tbsp
• fresh parsley
  1 tbsp
• olive oil
  1 tbsp
• red onion
  1 unit
• rice vinegar
  ¼ cup
• ricotta cheese
  ½ cup
• salt
  1 tsp
• sugar
  1 tbsp
• turmeric
  1 tsp
• water
  ¼ cup

🍳 Cookware

• small saucepan
• heatproof bowl

1. 1

   Wash and dry all produce. Peel and thinly slice beets and red onion . Finely chop fresh dill and fresh parsley .

   beets: 2 unit, red onion: 1 unit, fresh dill: 1 tbsp, fresh parsley: 1 tbsp
2. 2

   In a small saucepan , combine rice vinegar , water , sugar , salt , and turmeric . Bring to a gentle simmer ⏱️ 2 minutes . Remove from heat.

   rice vinegar: ¼ cup, water: ¼ cup, sugar: 1 tbsp, salt: 1 tsp, turmeric: 1 tsp
3. 3

   Place sliced beets and onion in a heatproof bowl . Carefully pour the hot pickling liquid over them. Cover and let sit until cooled and quickly pickled ⏱️ 15 minutes .
4. 4

   Heat olive oil in a skillet over medium heat. Cut ciabatta roll in half horizontally. Toast cut sides until golden and lightly crisp ⏱️ 1 minutes .

   olive oil: 1 tbsp, ciabatta roll: 1 unit
5. 5

   Spread ricotta cheese evenly over both toasted halves. Top with the pickled beets and onions, draining excess liquid. Sprinkle generously with fresh dill and parsley. Season with black pepper to taste and serve immediately.

   ricotta cheese: ½ cup