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Beet, Arugula & Goat Cheese Grilled Cheese

  • 1-2 Beets
  • Olive Oil
  • Arugula
  • Goat Cheese
  • Butter
  • French Bread
  • 1/2 ounce sherry (optional)
  • Salt

Start off by roasting 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. (Next time I may try tossing the arugula in some balsamic vinegar, could be tasty!).

Once you have finished frying 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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