Open-Faced Beetroot and Fetta Sandwich on Multigrain

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Australian-style open-faced sandwich layered with roasted beetroot, creamy fetta, and fresh herbs on toasted multigrain bread. This Australian-inspired sandwich and wrap recipe (vegetarian), ready in about 75 minutes, pairs multigrain bread slices, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 large multigrain bread slices
2 medium, roasted and sliced beetroot
2 tbsp olive oil
100 g crumbled fetta cheese
10 leaves, chopped fresh mint leaves
2 tbsp, chopped fresh parsley
1 tbsp lemon juice
to taste black pepper
1 cup, washed baby spinach

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Serve immediately as a colorful and nutritious open-faced sandwich perfect for a light lunch or snack.