Spinach, Beet and Bacon Sandwiches
These delicious sandwiches are rich in protein as well as fiber and folate from the beets.
Use pickled beets in this sandwich for a bit more bite.
Rinse the beets and steam about 30 minutes in a steamer in a closed pot.
Toast the pine nuts in a dry frying pan until fragrant and let cool. Rinse the spinach and spin dry. Place about half the pine nuts in a blender and chop. Mix in the oil and the Parmesan, and if necessary add some water. Season sauce with salt, pepper and thyme.
Allow the beets to cool slightly, peel, quarter and cut into slices. Cook the bacon in a hot frying pan until crisp. Cut the rolls in half and as desired toast the cut surfaces. Cover the bottoms with the spinach, the beet slices and bacon. Drizzle with the sauce and serve with the tops placed.