A Beet, Arugula & Goat Cheese Grilled Cheese feels like the moment when comfort food decides to get a little artsy. Roasted beets bring their natural sweetness and jewel‑toned richness, melting into tangy, whipped goat cheese that softens into a velvety layer as the sandwich toasts. Peppery arugula adds a bright, fresh snap that cuts through the creaminess, giving each bite a lively lift. All of it is tucked between golden, buttery slices of bread that crisp to a perfect crunch. It’s earthy, vibrant, and unexpectedly elegant—like a grilled cheese that decided to dress up for the occasion.
Preheat oven to 375
Skin beets with a paring knife and slice evenly. Toss in olive oil and salt. Bake for 20-30 minutes, flipping halfway through cooking.
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
Slice your bread, butter each side, lay down some arugula, a little bit of goat cheese, then your beets and some more goat cheese,
Fry the sandwich in a pan on medium heat until each side is golden brown,
1 servings
1