This veggie packed version of a BLT brings together the sweetness of roasted beets, with the freshness of the classic lettuce and tomato. Roasted Garlic Dip brings the creamy deliciousness of roasted garlic to the sandwich. No need for any mayos when this has all the flavour you need!
Scrub beets and wrap loosely in foil. Place on a baking sheet to catch any beet juice and place in preheated oven for 60-65 minutes or until tender. Check tenderness by inserting a sharp knife into the centre. Remove from oven, open foil to let steam out, and cool for a few minutes until you’re able to handle them. Using paper towel, gently rub the beets to remove the skin. Trim the stem if needed and slice.
Remove ends of lettuce to fit on a sandwich, slice tomato and sourdough.
Toast sourdough and spread with a few tablespoons of Mother Raw Roasted Garlic Dip. Top with lettuce, tomato, and beets. Serve and enjoy!