Roasted beet sandwich with arugula and goat cheese

Beets and goat cheese are a classic pairing so it’s no wonder this sandwich is nothing short of outrageous. This simplified gourmet feast is a beautiful homage to the early spring garden.

Roasted beet sandwich with arugula and goat cheese

Makes two sandwiches

Ingredients

2 to 4 fresh beets, roasted, peeled, and sliced
2 large handfuls of fresh arugula
4 slices (1/2-inch-thick) good quality, multi-grain bread slices
4 tablespoons soft goat cheese
2 teaspoons balsamic vinegar
3 tablespoons olive oil
2 teaspoons balsamic vinegar
sea salt, to taste

Method

To prepare roasted beets

Remove stems and greens from beets, wash and pat dry (no need to peel the beets before roasting)
Wrap beets in foil, drizzle with small amount of olive oil, sprinkle with sea salt, and roast whole beets at 400 degrees until beets are soft (30 to 50 minutes, depending on the size of beets. To test for doneness, spoke a beet with a toothpick— the toothpick should easily be inserted all the way to the center.
When cool enough to handle, gently rub the skins off the beets.

To assemble the sandwich

Toast the bread
Spread half a thick layer of goat cheese on one slice of toasted bread
Layer beets on top of goat cheese (use as many beets as you like)
Pile arugula on top of layered beets
Drizzle with a small amount of olive oil, balsamic vinegar, and sprinkle with salt
Place other toast on top
Enjoy!