Beet, Spinach & Goat Cheese Grilled Cheese

We ate so many beets this past summer you would think we'd be tired of them by now, but they're just such a great vegetarian sandwich ingredient I couldn't pass up this grilled cheese. If your beet greens look great feel free to swap them for the spinach.

Recipe from BS in the Kitchen.

-1-2 Beets
-Olive Oil
-Goat Cheese
-Italian Bread

You can adjust the ingredients to make as many sandwiches as you'd like, we just made one.

Start off by roasting the beets, I skinned them with a vegetable peeler, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.

Add the roasted beets, goat cheese and spinach to the Italian bread. Brush the outsides of the sandwich with butter and cook in a hot skillet on medium heat until both sides are toasted and the goat cheese has melted. 

This grilled cheese was really good. The combination of the earthy beets with the tangy goat cheese just paired nicely. I also loved the bright colors that showed up once we cut this sandwich in half, this grilled cheese was a winner for sure.


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