Yield: 4 servings

For Honey-Roasted Beets

2 medium beets, peeled and sliced into ¼-inch slices

1 Tbsp extra-virgin olive oil

1 Tbsp honey

¼ tsp sea salt

¼ tsp freshly ground multi-color peppercorns

Preheat the oven to 400° F.

In a large mixing bowl, gently toss the beets in the oil, honey, salt and pepper.

Arrange the beet slices on a parchment paper-lined baking sheet.

Place the beets in the oven until they are tender, about 40-45 minutes. Remove the beets from the oven and set the tray on the counter to cool.

For Apricot Spread

1 8-oz container plant-based cream cheese, softened

½ cup apricot jam or jelly

3 Tbsp plant-based mayonnaise

¼ tsp pink Himalayan sea salt

½ tsp freshly ground black pepper

1 pinch paprika

In a food processor, blend all of the ingredients together until thoroughly combined.

Place in the refrigerator for at least 16-24 hours, so that the flavors can blend.

To assemble the sandwiches, use a butter knife to smear the apricot spread on the top of a toasted bun bottom. Place 2 large leaves of lettuce or beet greens tossed in olive oil and vinegar on top of the spread. Place 2 roasted beet slices on top of the greens and cover with the top bun. 

Veronica Hinke is an author, speaker, journalist, coach and expert on early 20th-century drinking, dining and style. She is the author of The Last Night on the Titanic; Titanic: The Official Cookbook; and Harry Potter: Afternoon Tea Magic. Learn more at VeronicaHinke.com.