Roasted Beet and Chèvre Grilled Cheese Recipe
By
Kate Ramos
Difficulty: Easy |
Total Time:
15 mins
|
Active Time:
|
Makes:
1 sandwich
Creamy chèvre (fresh goat cheese) and beets have long been companions in a salad, so why not between two slices of toasty 9-grain bread?
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
INGREDIENTS
- 8 (1/8-inch-thick) slices Basic Roasted Beets
- 1/2 teaspoon sherry vinegar
- 1 tablespoon unsalted butter, softened
- 2 (1/2-inch-thick, 4-by-5-inch-long) slices 9-grain bread
- 3 tablespoons chèvre (fresh goat cheese), at room temperature
INSTRUCTIONS
- Combine beets and vinegar in a small bowl and season with salt and freshly ground black pepper.
- Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread.
- Once the pan is warm, add 1 slice of bread buttered side down, crumble 1/2 the cheese over the bread, and top with roasted beets. Crumble remaining cheese over beets and close the sandwich with the other slice of bread, buttered side up.
- Cook until bread is toasted and cheese is melted, about 5 minutes per side.
Beverage pairing: Allan Scott Marlborough Sauvignon Blanc, New Zealand. Sauvignon Blanc and chèvre are a classic combination. The sweet earthiness of the beets calls for a bright, fruity new-world wine, and New Zealand always fits the bill.
I'm heading to get my beets at this moment. This will become my lunch! Thanks!
I liked this a lot. The only change I made was to add a couple of strips of bacon.
This sounds really good and we have a little goat farm just up the road that sells fresh goat cheese. Oh man, my mouth is watering. Thank you so much.
oh. yum. i'll have to try this. assume a sturdy bread that holds up well works best?
Made this for lunch yesterday, but did it in the toaster oven and skipped the butter. So good and so easy! It'll be dinner again tonight, with a salad on the side.
hmm I'll try it