Grilled Beet and Goat Cheese Sandwich

Grilled Beet and Goat Cheese Sandwich

Cooks Note: Canned beets could certainly be used if fresh ones are not available. I would still sauté them before adding to the sandwich.

2-3 medium-sized beets
goat cheese
arugula
Texas toast (Or bread of your choice)
butter
Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.

Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.

Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.

Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.