Roasted Beet Sandwiches With Herbed Goat Cheese

My family was not happy about this dish! I had some beets to use and have been wanting to try this, so they were out of luck tonight. My son hates beets but deemed this acceptable. My husband, who was cringing at the thought of tonight's dinner was pleasantly surprised! I liked them a lot. 4 stars for me, 3.5 for the boys. They were super quick, as I roasted and made the cheese mixture earlier, so when dinner time came, I needed only to toast the bread. 


Roasted Beet Sandwiches With Herbed Goat Cheese

8 medium beets trimmed
1 Tbs. vegetable oil
1/4 Cup extra-virgin olive oil
3 small cloves garlic minced
1/4 Cup thinly sliced chives
1 -1/2 Tbs. finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
8 Oz fresh goat cheese softened
3/4 Cup (one 7.5 oz. container) crème fraîche
1 Tsp chopped pink peppercorns
6 Four-inch pieces soft-crusted ciabatta bread
3 Cup baby arugula

Position a rack in the center of the oven and heat the oven to 375F.
Arrange the beets in a baking dish thats just large enough to
accommodate them, such as an 8-inch square glass baking dish. Drizzle
the beets with the vegetable oil and turn to coat well. Cover the dish
with foil. Roast the beets until tender when pierced with a paring knife,
  about 1 hour. Let cool.

Peel the beets and slice 1/4 inch thick. Combine the beets, olive oil,
garlic, 1 Tbs. of the chives, and 1/2 Tbs. of the tarragon in a medium
bowl. Season to taste with salt and pepper.

In a medium bowl, combine the goat cheese, crme frache, peppercorns, and
the remaining 3 Tbs. chives and 1 Tbs. tarragon. Season to taste with
salt and pepper and refrigerate until ready to use.

Position a rack 6 inches from the broiler element and heat the broiler
on high. Split the ciabatta pieces and lightly toast them cut sides up
directly on the rack under the broiler.

Divide the beet mixture evenly over the bottom halves of the bread. Drop
the cheese mixture by spoonfuls over the beets. Top the cheese with the
arugula, dividing evenly. Place the top halves of the ciabatta over the
arugula and press gently. Cut the sandwiches in half on the diagonal and
serve.

Make Ahead Tips
Make ahead: The goat cheese can be prepared up to 1 week ahead. The
beets can be roasted up to 3 days ahead, and mixed with the oil and
seasoning up to 1 day ahead. Keep everything refrigerated until ready to
use.




Comments

  1. Happy Valley ChowApril 26, 2013 at 11:41 AM

    Beats and goat cheese are such an awesome combination! Looks like a fantastic sandwich :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete

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