Ingredients:
• 1 – 2 Beets
• Olive Oil
• Arugula
• Goat Cheese
• Butter
• French Bread
• ½ ounce sherry (optional)
• Salt
Method:
- Start off by roasting 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 (190°C) 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, cooking until evaporated. After thinking about it, you could also try cooking the in some red/white wine or some balsamic vinegar, as I think they would add some nice flavours to the beets. (Next time I may try tossing the arugula in some balsamic vinegar, could be tasty!).
- 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!
- Fry the sandwich in a pan on medium heat until each side is golden brown, then sliced it in half and enjoy!
http://bsinthekitchen.com/beet-arugula-goat-cheese-grilled-cheese/