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Beet, Arugula, and Goat Cheese Grilled Cheese

Beet, Arugula, and Goat Cheese Grilled Cheese
Serves 1
This recipe comes from Bob & Caroline Deuscher of BS’ In the Kitchen. It’s so beautiful you might be tempted to admire it, but we strongly recommend taking a big bite and enjoying the contrast of earthy beets, tangy goat cheese, and fresh peppery arugula.
  1. 1 - 2 beets
  2. Olive oil
  3. Arugula
  4. Fresh goat cheese
  5. ½ ounce sherry (optional)
  6. Salt, to taste
  1. 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.
  2. 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.
  3. 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!
  4. 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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culture: the word on cheese

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