Ever thought those feathery carrot tops could turn into a tasty pesto? This sandwich layers crisp beetroot, creamy paneer and a punchy green pesto made from carrot greens you might usually toss away. Each bite offers a fresh blend of flavors—rich, earthy, a little tangy and creamy all at once.
Swapping regular greens for carrot tops isn’t just smart, it’s sustainable. You’ll waste less and get a mix of vitamins, fiber and protein. This recipe transforms a handful of simple vegetables into a colorful sandwich that’s satisfying, healthy and a little unexpected.
Why Use Carrot Greens in Pesto?
Using carrot greens in pesto might sound a bit daring, but it hits all the right notes for taste, nutrition, and the planet. If you’ve ever tossed those leafy carrot tops in the bin, you’re missing out on a fresh, peppery flavor that can transform a basic spread into something memorable. Carrot greens not only pack a punch in the kitchen, they also help you get the most out of your veggies. Let’s break down why this swap is worth it.
Ingredients Breakdown: Freshness, Nutrition, and Sourcing Tips
Fresh, well-sourced ingredients are the backbone of this sandwich. With carrot greens, beetroot, and paneer as the stars, knowing what each brings to the table—nutritionally and flavor-wise—can take your meal from good to exceptional. Choosing quality produce and dairy makes every bite brighter and better for you.
Nutritional Benefits of Carrot Greens, Beetroot, and Paneer
Each ingredient in this sandwich adds its own set of health perks, making lunch both satisfying and nutritious.
- Carrot Greens: These leafy tops are more than just pretty garnish. They pack vitamin K for bones, vitamin C for immune support, and fiber to help you stay full longer. You’ll also get a healthy dose of potassium and calcium with each serving.
- Beetroot: This vibrant root is filled with folate for cell repair, natural nitrates for heart health, and plenty of antioxidants. Beets are naturally sweet, making them a great match for earthy greens and mild cheeses.
- Paneer: If you love cheese, paneer is a winning choice for a veg sandwich. It’s high in protein for energy, calcium for strong teeth and bones, and has a gentle flavor that pairs well with bold veggies and herbs.
With this trio, your sandwich isn’t just tasty—it’s loaded with the kind of nutrition that fuels your day. Plus, each one is an ingredient you can feel good about eating.
How to make Carrot Greens Pesto?
I will add the recipe soon, but you can use this but for the time being you can use this Wild Garlic Pesto Recipe but replace it with Carrot Greens.
Assembling the Beetroot, Paneer, and Carrot Greens Pesto Sandwich
You’ve made your carrot greens pesto, sliced up fresh veggies, and picked your bread. Now it’s time to bring it all together for a colorful, satisfying sandwich. These steps set you up for a finished product that’s packed with layers, flavor, and crunch.
Preparing and Cooking Beetroot and Paneer
Start by prepping your two sandwich stars: beetroot and paneer. The method you choose will shape both the texture and taste.
For the Beetroot:
- Wash and peel the beetroot .
- Slice into 1/4-inch rounds or wedges for quick, even cooking.
- One can even roast, steam, or boil the beetroot until just tender (about 20–30 minutes if roasting at 400°F). Roasted beetroot gains a deeper, sweeter flavor and holds up well between bread slices.
For the Paneer:
- Slice fresh paneer into thick slabs or cubes.
For the Onions:
- Peel and rinse the onion.
- Slice into 1/4-inch rounds
Assembling the sandwich
- Spread the Pesto: Slather a generous layer of carrot greens pesto on each slice. Be sure to get into the corners.
- Layer in Order:
- Start with roasted beetroot. The base layer keeps juicy veggies from soaking the bread.
- Add onion slices
- Add your seared paneer. Nestling paneer between layers anchors everything in place.
- Add cheese slice if using.
- Press and Slice: Gently press the sandwich together, then grill in the toaster until crisp and golden brown.
- slice in half for easier eating. Diagonal or straight—your call.
Fresh Beetroot and Paneer, Sandwich with Carrot Greens Pesto
Equipment
- Sandwich Toaster or Pan
Ingredients
- 4 Bread Slices
- 1 Beetroot cut into slices, medium size
- 200 grams Paneer cut into thick slabs
- 1 Onion cut into slices, medium size
- 2 Cheese Slice Optional
- ½ Cup Carrot Greens Pesto
- Salt to taste
- 2 teaspoon Butter for Grilling, Toasting
Instructions
- Spread the pesto on the bread slices.4 Bread Slices
- Take one bread slice spread with pesto.½ Cup Carrot Greens Pesto
- Arrange beetroot, onion slices on it.1 Beetroot, 1 Onion
- Layer with Paneer and cheese.200 grams Paneer, 2 Cheese Slice
- Sprinkle a little salt.Salt
- Press another slice of bread on top of it, which is spread with Pesto.4 Bread Slices
- Gently press the sandwich together.
- Spread butter on the griller or pan.2 teaspoon Butter
- Grill in the toaster until crisp and golden brown.
- Alternatively you can toast the sandwich on the pan.
Video
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Mayuri Patel
Thursday 7th of August 2025
Such a delicious, colourful, protein rich sandwich. Like how you've used carrot greens to make the pesto. I usually throw it away. Now I know better.