Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Roasted Beet Sandwiches with Microgreens and Garlic Herb Spread


Roasted Beets:

  • 3 beets, peeled and sliced in thin rounds (about 1½ cups)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chopped fresh tarragon leaves
  • Salt, to taste
  • Black pepper, to taste

Garlic Herb Spread:

  • ¼ cup garlic hummus 
  • 1 tablespoon chopped fresh tarragon leaves
  • Salt, to taste
  • Black pepper, to taste


  • 2 whole grain rolls (gluten-free, if needed)
  • ½ apple, sliced in thin rounds
  • ½ cup micro greens
  • ¼ cup thinly sliced red onion


Roasted Beets

  1. Preheat your oven to 425ºF and grease or line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, toss the beets with the sesame oil and tarragon, and season with a moderate amount of salt and pepper. Spread the beet slices out on your prepared baking sheet.
  3. Roast the beets until tender and browned in areas, about 25 to 30 minutes.

Garlic Tarragon Spread

  1. Using the same mixing bowl you used to make the beets, prepare the spread. Stir the hummus and tarragon together, then season to taste with salt and pepper.
  2. Cover the bowl and store in the refrigerator until the beets are ready.
  3. Let the beets cool for 10 minutes before assembling the sandwiches.


  1. Slice the rolls in half and spread the garlic herb spread on the inside of each roll.
  2. Top the bottom half of each roll with beets, apple slices, micro greens and red onion. Top with the remaining half of bun.