Beet, Arugula and Goat Cheese Grilled Sandwiches with a side of Roasted Asparagus
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Cook Time 30 min
Servings
people
Ingredients
  • 1 package pre-cooked, frozen, or pickled beets usually found in the produce section OR you can buy frozen beets and thaw
  • 2 cups arugula
  • 1/2 bunch asparagus clean and ends removed
  • 2 ounces goat cheese crumbled
  • 1/2 ounce balsamic vinegar optional
  • 3 teaspoons pecans or walnuts chopped
  • 2 teaspoons butter
  • 4 slices French Bred or use whatever bread you love
  • 1 tablespoon olive oil
Cook Time 30 min
Servings
people
Ingredients
  • 1 package pre-cooked, frozen, or pickled beets usually found in the produce section OR you can buy frozen beets and thaw
  • 2 cups arugula
  • 1/2 bunch asparagus clean and ends removed
  • 2 ounces goat cheese crumbled
  • 1/2 ounce balsamic vinegar optional
  • 3 teaspoons pecans or walnuts chopped
  • 2 teaspoons butter
  • 4 slices French Bred or use whatever bread you love
  • 1 tablespoon olive oil
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Instructions
  1. Heat oven to 350 degrees.
  2. Add sliced beets and balsamic vinegar to a pan on medium-high heat. Quickly sauté them until balsamic vinegar evaporates. Remove from pan.
  3. Lay asparagus onto baking sheet, drizzle with olive oil, salt and pepper. Place in oven for 10-15 minutes.
  4. Grab 2 slices of bread; lightly butter one side of bread, spread goat cheese on the other (do this for both pieces).
  5. Sprinkle bread (goat cheese side) with 1 tsp chopped nuts. Lay arugula down onto goat cheese/nut mixture, then layer the beets, lay down more arugula.
  6. Add sandwich to pan on medium heat. Cook sandwich on both sides, making sure that each side is a crunchy golden brown.
  7. Remove from pan, cut in half and enjoy!
Recipe Notes

Recipe by Your Food Sensitivity Detective, Kathleen Oswalt.