Beet, Arugula, and Goat Cheese Grilled Cheese

Beet, Arugula, and Goat Cheese Grilled Cheese

Earthy roasted beets, peppery arugula, and creamy chèvre come together in a grilled cheese that feels distinctly spring—bright, balanced, and just a little unexpected. It’s the kind of sandwich that proves comfort food can still have a fresh, seasonal edge.

Beet, Arugula, and Goat Cheese Grilled Cheese

Recipe from BS’ In the Kitchen.

Ingredients  

• 1 – 2 beets
• Olive oil
• Arugula
• Fresh goat cheese
• ½ ounce sherry optional
• Salt to taste

Instructions 

• Roast the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.
• Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of sherry wine, cooking until evaporated. After thinking about it, you could also try cooking them in some red/white wine or some balsamic vinegar, as I think they would add some nice flavours to the beets.
• Slice up your bread, butter each side, lay down some arugula, a little bit of goat cheese, then your beets and some more goat cheese, and slap it together!
• Fry the sandwich in a pan on medium heat until each side is golden brown, then sliced it in half and enjoy!

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