These hearty sandwiches are piled high with veggies—including earthy roasted beets and sweet potatoes, lemony arugula and quick-pickled onions—for a satisfying lunch or dinner. We use a whole-wheat baguette, but whole-wheat buns would work as well, if you prefer. Any color of beet would be delicious—try golden or Chioggia if you want to avoid the stains that red beets can leave.

Ingredient

• 2 cups sliced sweet potatoes

• 2 cups sliced peeled beets

• 3 tablespoons extra-virgin olive oil, divided

• 1/4 teaspoon salt plus a pinch, divided

• 1 teaspoon ground pepper plus more to taste, divided

• 1/2 cup thinly sliced red onion

• 1/2 cup distilled white vinegar

• 1/2 cup whole-milk plain strained (Greek-style) yogurt

• 1/4 cup crumbled feta cheese

• 4 cups baby arugula, baby kale or thinly sliced kale

• 1 tablespoon lemon juice

• 1 whole-wheat baguette, cut into quarters, halved and toasted, if desired

Direction

1. Preheat oven to 400°F.

2. Toss sweet potatoes, beets, 2 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a large baking sheet. Roast until tender, about 20 minutes.

3. Meanwhile, combine onion and vinegar in a small bowl. Mix yogurt, feta and ground pepper to taste in another small bowl. Combine arugula (or kale), lemon juice and the remaining 1 tablespoon oil and pinch of salt in the medium bowl. Massage gently with clean hands.

4. Drain the onion. Arrange the sweet potatoes and beets on baguette bottoms. Top with the greens and onion. Spread the yogurt mixture on the cut side of baguette tops; place spread-side down on the sandwich bottoms.