Goat Cheese, Beet, and Arugula Sandwiches

Roasted Beets

Ingredients:

Beets, peeled and sliced thinly
1 tablespoon Olive Oil
Salt to taste

Preparation:

• Preheat oven to 350 degrees
• Peel and slice the beets
• Add olive oil and salt to the beets, mix well.
• Lay out a sheet of aluminum foil on a baking sheet. Put the beets in the middle of the sheet and fold to make a enclosed pocket to cook the beets in.
• Cook the beets until a fork easily slides into them.

Goat Cheese, Beet and Arugula Sandwiches

Ingredients:


Roasted Beets (cooked as prepared above)
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
8 (1/2-inch-thick) bread slices from a round country loaf (we only had a French Roll so we had mini sandwiches!)
6 oz soft mild goat cheese, softened
Very thin slices red onion, rings separated
16 large arugula leaves


Preparation:

• Preheat the oven to broil
• Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
• Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden.
• Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates.
• Top goat cheese with roasted beets, onion, arugula, and remaining bread, toasted sides up.

Nutrition - Serving Size 1 (recipe makes 4 servings on normal sized bread)

Calories - 752, Fat - 18g, Sodium - 120mg, Carbs - 133g, Fiber - 7g, Protein - 31g

Taste and Our Opinion:
We really enjoyed this meal. I was surprised how much I liked the roasted beets, and the combination of the beets with the creamy goat cheese and the crunchy bread was just delicious. We will be making these again for sure!