Open-Faced Beetroot and Fetta Sandwich on Multigrain

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Australian-style open-faced sandwich layered with roasted beetroot, creamy fetta, and fresh herbs on toasted multigrain bread. This australian-inspired sandwiches & wraps (vegetarian) ready in about 75 minutes pairs large multigrain bread slices, medium, roasted and sliced beetroot, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Wrap 2 medium whole beetroots in foil and roast for 50-60 minutes until tender when pierced with a fork. Let cool, then peel and slice into 1/4-inch rounds.
  2. Step 2: Lightly toast 4 large slices of multigrain bread until golden and crisp. Drizzle 2 tbsp olive oil evenly over the toasted bread to add richness.
  3. Step 3: Arrange beetroot slices evenly over each bread slice. Crumble 100 g fetta cheese generously on top, then sprinkle 10 chopped fresh mint leaves and 2 tbsp chopped parsley for bright herbal notes.
  4. Step 4: Scatter 1 cup baby spinach leaves on top, drizzle 1 tbsp fresh lemon juice over everything, and finish with freshly ground black pepper to taste.
  5. Step 5: Serve immediately as a colorful and nutritious open-faced sandwich perfect for a light lunch or snack.

Equipment for this recipe

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Frequently asked questions

How long does Open-Faced Beetroot and Fetta Sandwich on Multigrain take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Open-Faced Beetroot and Fetta Sandwich on Multigrain?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large multigrain bread slices from drying out.

Can I substitute ingredients in Open-Faced Beetroot and Fetta Sandwich on Multigrain?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Open-Faced Beetroot and Fetta Sandwich on Multigrain for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Open-Faced Beetroot and Fetta Sandwich on Multigrain vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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