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Nutrition Facts
Serving Size 360 g
(Approx. 4 Servings)
Amount Per Serving
Calories 560 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 2740 mg 114%
Total Carbohydrate 78 g 26%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 14 g
Vitamin A 15% Iron 25%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Beet Veracruz Torta
Prep Time
25 minutes
Cook Time
1 h 20 m
Total Time
1 h 45 m
4  People


Recipe makes 4 Servings

4 golden beets
3 Tbsp extra virgin olive oil
1 cup(s) capers, rinsed and drained
1 cup(s) green olives, sliced
1/2 cup(s) H-E-B Whole Peeled Garlic, sliced thin
1 1/2 cup(s) cherry tomatoes, sliced in half
1/2 Tsp kosher salt
4 bolillo rolls
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Preheat oven to 400°F.
Place beets in an oven-safe dish and cover with foil.
Roast 45 to 60 minutes, or until you can insert a toothpick easily into the beets. Remove and allow to cool before peeling and slicing.
In a sauté pan, add olive oil, capers, olives, garlic, tomatoes and salt.
Sauté over medium heat until tomatoes are wilted and soft and liquid in pan is almost completely evaporated. Set aside to cool and mash up with a fork to form a thick sauce to spread on sandwich.
Once beets are totally cooled, peel skin off beets using a paper towel and slice beets and build your sandwich.
Place slices of beets on bolillo then cover with tomato Veracruz sauce.
Chef's note: Make it more decadent by adding a fried egg to each sandwich.


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