Roasted Beet Sandwiches With Ginger Fennel and Goat Cheese Recipe

Ingredients

• 4 large beets with their greens (2 pounds; 1 kg), greens and their stems cut from beet roots (see note)
• 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
• 2 tablespoons (30ml) red wine vinegar
• 1 (2-inch) knob fresh peeled ginger, grated
• 1/2 teaspoon (3ml) Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large slices country bread, halved, drizzled with olive oil, and lightly toasted
• 1 handful picked flat-leaf parsley leaves (about 1/4 packed cup)
• 1 medium fennel bulb, halved, cored, and thinly sliced, plus 1 small handful picked fennel fronds
• 1 scallion, thinly sliced
• 1 ounce (30g) fresh goat cheese, crumbled

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