Beet, Arugula & Goat Cheese Grilled Cheese
- 1-2 Beets
- Olive Oil
- Arugula
- Goat Cheese
- Butter
- French Bread
- 1/2 ounce sherry (optional)
- Salt
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 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 them 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!).
