Roasted Beet and Herbed Goat Cheese Sandwich

The combination of roasted beets and goat cheese is pretty common and definitely one of my favorites.  I use those ingredients frequently in salads and also tend to order it when I see it on a restaurant menu.  But it never occurred to me to make a sandwich out of it until now.

My delay is unfortunate because this is one delicious sandwich!  I gave it plenty of love by roasting the beets and lightly pickling them.  The goat cheese, as well, got some fresh herbs to give it an extra punch and I served it on our favorite, toasted, sourdough bread.  A little sweet, a little tart, creamy, crunchy...what else can you ask for?  Enjoy!




Ingredients
2 Beets
1/2 Cup apple cider vinegar
1/4 Cup sugar
4 oz. Goat cheese
1 Tablespoon fresh chives, chopped
1 Tablespoon milk
4 Slices of your favorite bread
Salt & pepper to taste

Wrap the beets in aluminum foil and place in a 350 degree oven for 1 hour or until the beets can be pierced easily with the point of a knife.  Set aside until cool enough to handle.

Combine the vinegar and sugar in a pot and simmer until the sugar dissolves.  Remove from the heat.  When the beets are cool enough, peel them (the peel should come off very easily) and slice thinly.  Place the slices in the pot with the vinegar mixture and let sit for 15 minutes.

In a small bowl, combine the goat cheese with the chives and milk and stir until smooth.  Toast the bread and spread one side of each slice with the goat cheese mixture.  Layer on the beets and season with salt and pepper.  Makes 2 servings.