Grown-up Beet & Goat Cheese Grilled Cheese
Who isn't a sucker for a good grilled cheese sandwich? As delicious as this looked when I found this on Pinterest, I must admit that I was good and remained gluten free. Chris enjoyed the sandwich and I had all of the ingredients nix the bread and it still hit the spot! You can see my version and Chris' version in the pictures below. It hit the spot on a cold night, and was still a quick meal to whip up after work.
Ingredients:
1-2 Beets
Olive Oil
Arugula
Goat Cheese
Butter
French Bread(or your bread of choice)
1/2 ounce sherry (optional) (I used red wine, but you could try white wine or balsamic vinegar also).
Salt
Balsamic Vinegar or Balsamic Vinegar Glaze (optional)
Directions:
Skin and slice your beets, then toss and coat them in some olive oil and salt.
Bake at 375°F for 25-30 minutes, flipping halfway through. (Remove from the oven once they are soft in the middle, Check them by poking with a fork).
Pan fry the beets on medium-high heat with about a ½ ounce of sherry wine, cooking until evaporated.
Once you have finished 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! (I also drizzles a little balsamic glaze! MMMMMMM!!!!)
Chris' rating: 4/5.