Beet, Arugula & Goat Cheese Grilled Cheese

Ingredients

• 1 Beets (Peeled and sliced evenly; use 1–2 beets)
• Olive oil (For tossing the beets)
• Salt (To taste, for the beets)
• 0.5 oz Sherry (Optional; used to fry the cooked beets)
• Arugula (For layering in the sandwich)
• Goat cheese (Use a little inside the sandwich and more over the beets)
• Butter (For buttering both sides of the bread)
• French bread (Sliced for the sandwich)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Peel the beets with a paring knife and slice them evenly.

2. 2

   Toss the beet slices with olive oil and salt, then arrange them for roasting.

3. 3

   Bake the beets for 20–30 minutes, flipping them halfway through, until they reach your desired tenderness. Test them by poking them with a fork or tasting a slice.

4. 4

   Remove the cooked beets from the oven. Heat a pan over medium-high heat, add the beets and approximately ½ ounce of sherry, and quickly fry until the sherry has evaporated.

5. 5

   Slice the French bread and butter each side.

6. 6

   Layer arugula, a little goat cheese, the fried beets, and additional goat cheese onto the bread. Close the sandwich.

7. 7

   Heat a pan over medium heat and fry the sandwich until each side is golden brown.

8. 8

   Slice the grilled cheese in half and serve.

Notes

The author suggests that red or white wine, or balsamic vinegar, could be used instead of sherry for the beets, but these are optional variations rather than required ingredients. The author also suggests that arugula could be tossed with balsamic vinegar in a future variation. Exact amounts for the bread, butter, arugula, goat cheese, olive oil, and salt are not provided.

Nutrition per serving

• main
• sandwich
• vegetarian
• grilled
• stovetop
• roasted
• quick lunch