Goat Cheese & Beet Recipe

Prepare bread

If using a whole ciabatta, slice horizontally and portion into two sandwiches. If using rolls, slice each roll open. Optionally spread the cut sides lightly with the unsalted butter for a richer, toasted finish.

Make dressing

In a small bowl whisk together the extra-virgin olive oil, red wine vinegar, honey, fresh thyme leaves, salt, and black pepper until emulsified. Taste and adjust seasoning. This will lightly dress the beets and arugula.

Assemble filling

Spread about half of the goat cheese (approximately 2 oz) evenly on the bottom half of each sandwich. Place an even layer of roasted beet slices (about 1/2 cup per sandwich) over the cheese. Drizzle about one-half of the dressing over the beets (roughly 1/2 tsp per sandwich) so they take on flavor but aren’t soggy.

Add greens and nuts

Top the beets with a generous handful of baby arugula (about 1/2 cup per sandwich). Sprinkle the toasted chopped walnuts evenly over the arugula, then drizzle any remaining dressing sparingly if desired.

Finish and serve

Crumble or spread the remaining goat cheese on the top half of the bread, or dollop it on top of the arugula for more visible presentation. Close the sandwich, press gently, and if you prefer warm, toast in a skillet or panini press over medium heat 2–3 minutes per side until golden and slightly warmed through. Slice in half and serve immediately.

Roasting beets (if using raw beets)

Preheat oven to 400°F (200°C). Scrub and trim 2 medium beets, wrap individually in foil with a drizzle of olive oil and a pinch of salt, and roast on a baking sheet 45–60 minutes until tender when pierced with a fork. Let cool, peel, and slice 1/4" thick. This yields about 1 cup sliced roasted beets. Use in the assembly steps above.