Beets are in season and one of those underrepresented foods that can really make a lot of tasty recipes and even be substituted for meat. I went to the MN food truck fair this past weekend and tried the beet sliders from The Moral Omnivore which were mouth-watering. When looking for other beet recipes, I found this beet, arugula & goat cheese grilled cheese on BS’ in the Kitchen. One thing consistent about both of these delectable beet recipes is that they were paired with cheese. I think smoked gouda or goat cheese are most complimentary.
Beet, Arugula & Goat Cheese Grilled Cheese
- 1-2 Beets
- Olive Oil
- Goat Cheese
- French Bread
- 1/2 ounce sherry (optional)
Start off by roasting the beets. Skin them with a paring knife, slice them evenly, toss them in some olive oil and salt, then bake 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 or balsamic vinegar, cooking until evaporated.
Finish 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!
Recipe and photo by Bob of BS’ in the Kitchen.
Post by Sara Chars.