Beetroot Carrot Sandwich is a simple, colorful, delicious take on healthy food loaded with freshly grated beetroot, carrot, and cream cheese. You can enjoy it grilled or as a cold sandwich. People of all age groups relish this lip-smacking breakfast or snack recipe.
This quick and easy Beetroot Carrot Sandwich comes together in under 20 minutes, with no need to cook the beetroot or carrot.
I used cream cheese in this recipe, but you can also substitute it with hung curd or mayonnaise for an equally delicious taste. This sandwich is mild and not spicy, making it perfect for kids’ school tiffin boxes. I love this sandwich, and I’m sure you and your family will too!
You can also prepare the beet-carrot-cream cheese spread a day in advance, refrigerate it, and use it the next day for a hassle-free sandwich.
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Also, check my Kids Lunch Box Recipes Posts
Beetroot Carrot Sandwich + Peri Peri Makhana + Orange
Ingredients
- Bread slices: Use brown, multigrain bread, or sourdough 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, and salt.
- Butter: is used for toasting the sandwich. You can also use ghee. If you are vegan, replace it with vegan butter.
How to Make Beetroot Carrot Sandwich
Peel and grate 1 small beetroot and 1 medium carrot. Keep aside.
Take grated beetroot, carrot, ¼ cup cream cheese spread (or mayonnaise or hung curd), ⅛ teaspoon black pepper powder, ⅛ teaspoon 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 a tawa or sandwich maker and add butter. Place the prepared sandwich on the tawa 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.
Expert Tips
- Use brown or multigrain bread for healthier choices.
- Toast the bread on tawa or use a sandwich maker or grill to roast golden and crisp.
- Grilling or toasting a sandwich is optional, so to make a cold beet carrot sandwich, follow the same steps and skip grill or toasting the sandwich.
Variations
- If you don't have cream cheese, you can replace it with hung curd or mayonnaise.
- You can also add colored bell pepper, shredded cabbage, or lettuce.
- You can use oil instead of butter if you wish to.
More Vegetarian Sandwich Recipes
Beetroot Carrot Sandwich
Equipment
Ingredients
For Sandwich Spread:
- 1 small beetroot peeled and grated
- 1 medium carrot peeled and grated
- ¼ cup cream cheese (mayonnaise or hung curd)
- ⅛ teaspoon black pepper powder
- ⅛ teaspoon italian seasoning (or dried herbs)
- salt to taste
For Sandwich:
- 6 bread slices
- 2 tablespoon butter (or ghee)
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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Dipti
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
That's Awsome Dipti, glad you liked it.
Miranda J Miranda
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
That's fantastic Miranda 😊 Thank you for commenting and sharing your thoughts, appreciate it 😊 Have a nice day 😊
Radhika
This was so easy and healthy and tasty! I used the hung curd option. Thank you!
Bhavana Patil
Thank you, Radhika 🙂 I am glad you loved the recipe, do try other recipes on the blog & share your feedback 🙂