Last night not only did I stain a brand new white t-shirt with beet juice but I also sliced open my finger while chopping up the darn things. In a moment of panic Taylor suggested we order take-out.
Take-out was not an option. I pulled myself together and finished what I started. And guess what? I would do it all over again. These roasted beet and goat cheese sandwiches were worth the mini disaster!
I love a good old-fashioned grilled cheese every now and then. However, sometimes I like to dress my grilled cheese sandwiches up a bit. And when I dress any of my food up for a fancy occasion it usually calls for beets!
The best part is that I learned a few valuable lessons:
1. Farmers have no business owning white t-shirts
2. Everybody needs to keep their kitchen knives sharpened
If you are worried that these sandwiches are too risky or dangerous to make just trust what Taylor said after his first bite. “Babe, you nailed this.”
Sharpen your knives, wear an apron, and make this sandwich.
Roasted Beet Arugula and Goat Cheese Panini (serves 2)
This is more of a “throw it all together” recipe. I eyeballed the measurements and urge you to do the same.
4 pieces of french bread
2 large beets
a few tablespoons of olive oil
a few handfuls of arugula
salt and pepper
Preheat your oven to 375. Scrub your beets. Slice them into 1/4 inch rounds. Toss them in a bowl with a little olive oil, salt and pepper. Place on a prepared baking sheet and roast for about 20-30 minutes (or until beets are fork tender) flipping beets halfway through.
Once beets are done roasting remove them from the oven. Leave the oven on at the same temperature. Smear a little goat cheese on the bottom of each sandwich followed by the beets. Crumble more goat cheese on top of the beets. Place sandwich bottoms and lids (separately) in the oven and bake for about 2-5 minutes (or until cheese is slightly melted) remove from oven and add a handful of arugula, a healthy drizzle of olive oil and a sprinkle of sea salt. Top each sandwich with its lid and enjoy!