Beetroot Carrot Sandwich is a simple, colorful, delicious take on healthy food loaded with freshly grated beetroot, carrot, and cream cheese spread. Eat them grilled or can serve them as a cold sandwich. People of all age groups relish this lip-smacking breakfast or snack recipe.
This easy-to-make sandwich recipe can be prepared in under 20 minutes, and there is no need to cook the beetroot or carrot. It is very easy to assemble. You can prepare beet-carrot-cream cheese spread 1 day prior, refrigerate and use it the next day for making the sandwich.
I have used cream cheese spread in this recipe. But you can also use hung curd or mayonnaise to taste equally good. Kids will love this sandwich because it is not spicy so it's a perfect school tiffin box recipe. I love this sandwich, I am sure you and your family will love this too!
This recipe can be prepared with any bread. I have used multigrain sandwich bread. Sourdough bread works best for packing kids lunchbox. If you think the sandwich can turn soggy on keeping for a long time, make sure to squeeze extra juice from beetroot before preparing the sandwich spread.
I have posted some more beetroot recipes on my blog like Beetroot Pulao, Beetroot Kurma, Beetroot Cutlet, Beetroot Chickpea Stir fry, Beetroot Halwa, Beetroot Raita, Beetroot Paratha
Also check my Kids Lunch Box Series Posts
Beetroot Carrot Sandwich + Peri Peri Makhana + Orange
Beetroot Carrot Sandwich Ingredients
- Bread slices: Use brown or multigrain bread for a healthier choice.
- Vegetables: Carrot, beetroot, peeled, and shredded.
- Cream cheese: I have used plain cream cheese. You can also use mayonnaise, or greek yogurt (or hung curd) instead.
- Seasonings: italian seasoning, black pepper powder & salt.
- Butter: is used for toasting the sandwich. If you are vegan, replace it with vegan butter.
How to Make Beetroot Carrot Sandwich
Peel and grate the beetroot and carrot. Keep aside.
Take grated beetroot, carrot, cream cheese spread, black pepper powder, Italian seasoning, and salt in a large mixing bowl. Mix well and keep aside. Note: Add more cream cheese if you desire.
Take bread slices, apply some butter first, and then spread beetroot carrot cheese mixture generously on one slice of the bread. Cover and press with another bread slice over it.
Heat Tawa or sandwich maker, add butter. Now place the prepared sandwich and spread butter on top.
Grill or toast bread on both sides till golden brown and crisp.
Serve beetroot and cream cheese sandwich hot with tomato ketchup.
Tips & Variations
- Use brown or multigrain bread for healthier choices.
- You can also add colored bell pepper, shredded cabbage, or lettuce.
- If you don't have cream cheese, you can replace it with hung curd or mayonnaise.
- Grilling or toasting a sandwich is optional, so to make a cold curd sandwich, follow the same steps and skip grill or toasting the sandwich.
- Toast the bread on tawa or use a sandwich maker or grill to roast golden and crisp.
- You can use oil instead of butter if you wish to.
More Sandwich Recipes
- Spicy potato sandwich
- Spinach corn sandwich
- Paneer bhurji sandwich
- Veg mayonnaise sandwich
- Curd/Yogurt Sandwich
- Cucumber Sandwich
Beetroot Carrot Sandwich
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
For Sandwich Spread:
- 1 medium beetroot peeled and grated
- 1 medium carrot peeled and grated
- ¼ cup cream cheese spread Or mayonnaise or hung curd
- ⅛ teaspoon black pepper powder
- ⅛ teaspoon italian seasoning dried herbs (optional)
- salt to taste
For Sandwich:
- 6 bread slices
- 2 tablespoon butter
Instructions
- Peel and grate the beetroot and carrot. Keep aside.
- Take grated beetroot, carrot, cream cheese spread, black pepper powder, Italian seasoning, and salt in a large mixing bowl. Mix well and keep aside. Note: Add more cream cheese if you desire.
- Take bread slices, apply some butter first, and then spread beetroot carrot cheese mixture generously on one slice of the bread. Cover and press with another bread slice over it.
- Heat Tawa or sandwich maker, add butter. Now place the prepared sandwich and spread butter on top.
- Grill or toast bread on both sides till golden brown and crisp.
- Serve sandwiches hot with tomato ketchup.
Notes
Tips & Variations:
- Use brown or multigrain bread for healthier choices.
- You can also add colored bell pepper, shredded cabbage, or lettuce.
- If you don't have cream cheese, you can replace it with hung curd or mayonnaise.
- Grilling or toasting a sandwich is optional, so to make a cold curd sandwich, follow the same steps and skip grill or toasting the sandwich.
- Toast the bread on tawa or use a sandwich maker or grill to roast golden and crisp.
- You can use oil instead of butter if you wish to.
Nutrition
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Radhika says
This was so easy and healthy and tasty! I used the hung curd option. Thank you!
Bhavana Patil says
Thank you, Radhika 🙂 I am glad you loved the recipe, do try other recipes on the blog & share your feedback 🙂
Miranda J Miranda says
Thank you for the recipe. I use Vegan Cashew Mayo which I make and always have on hand. I also lighly steam my beets because I don't handle raw beets well. I've made this recipe several times because it's so healthy. Today I only had golden beets ...Delicious!
Bhavana Patil says
That's fantastic Miranda 😊 Thank you for commenting and sharing your thoughts, appreciate it 😊 Have a nice day 😊
Dipti says
It's a very handy recipe....thank u.....I was confused as to what to do...and bang on....this appears.....it's lovely...
Bhavana Patil says
That's Awsome Dipti, glad you liked it.