With goat cheese, scallions and arugula, this roasted beet grilled cheese sandwich is a more grown-up, vegetable-centric version of the classic sandwich.
- 5–6 medium red and yellow beets, greens removed and reserved for another use
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 slices crusty bread
- 3 ounces goat cheese, room temperature
- 1 scallion, thinly sliced
- 1 handful arugula
- Preheat the oven to 400 degrees F.
- Wash the beets and place them on individual sheets of aluminum foil. Drizzle the beets with 1 tablespoon olive oil and season with salt and pepper. Fold into loose packets and transfer to a sheet pan. Roast the beets for 50-60 minutes until they are easily pierced with a knife.
- Let the beets cool slightly before using a paper towel to rub off their skins. Cut them into thin slices.
- To assemble the sandwiches, drizzle the remaining olive oil on both sides of the bread. Spread the goat cheese and sprinkle the scallions on one side of each of the bread slices. Arrange the beets and arugula and top with the remaining bread.
- Place the sandwiches on a skillet or griddle over medium heat. Cook until both sides are browned and toasted, about 3-4 minutes per side.
Beets can be roasted in advance.