CSA Recipe of the Week: Grilled Goat Cheese and Beet Sandwiches with Arugula and Lavender Honey

Grilled rustic whole wheat bread supports fresh, tangy goat cheese, layered with roasted beets and peppery arugula, and drizzled with lavender-infused honey.

May 14, 2015

Recipes
Grilled cheese for grown ups: flavor and nutrient packed.

Grilled cheese for grown ups: flavor and nutrient packed.

I have eaten a lot of things throughout my 23 years on this earth, and I have come to accept that there might not be a better pair than roasted beets and goat cheese. The tart and creamy goat cheese compliments the sweet, earthy beets so well that your taste buds hardly know what’s happening to them. While beets and goat cheese often appear together in salads, soups, and appetizers, I did some experimentation to see how well they would hold up in a gourmet grilled cheese sandwich. My results were, to say the least, deliciously successful.

Grilled cheese sandwiches can be a lot of things. They can be a flimsy slice of cheese “product” surrounded by two pieces of white bread. They can be two slices of hearty rustic bread melded together by warm, melted artisan cheese. They can even be sandwiches piled high with fresh vegetables and condiments, so long as there is a piece of cheese in there somewhere. The versatility of grilled cheese sandwiches is what makes everybody love them.

These Grilled Goat Cheese and Beet Sandwiches with Arugula and Lavender Honey offer the classic nostalgia that comes with eating a grilled cheese sandwich with the added bonus of more complex flavor and nutrients. They also happen to be made almost exclusively of items from this week’s Tucson CSA harvest: rustic bread, fresh goat cheese, arugula, and red beets. Now that’s what I call a sustainable, locally-sourced meal.

The sandwich begins with two slices of rustic whole wheat bread. The bread is then slathered with an ounce (or two) of fresh, tangy goat cheese and layered with slices of freshly roasted beets and peppery arugula. Before the sandwich is grilled to perfection in extra virgin olive oil, it is drizzled with sweet honey that has been infused with floral lavender leaves.

I highly encourage you to try these Grilled Goat Cheese and Beet Sandwiches with Arugula and Lavender Honey the next time you are looking to put a new spin on your sandwich.

Grilled Goat Cheese and Beet Sandwiches with Arugula and Lavender Honey
Print Recipe
Rustic whole wheat bread provides a foundation for fresh, tangy goat cheese, layered with slices of roasted beets and peppery arugula. The sandwich is drizzled with sweet lavender-infused honey, and grilled to perfection in extra virgin olive oil.
Servings Prep Time
2 sandwiches 15 minutes
Cook Time
60-80 minutes
Servings Prep Time
2 sandwiches 15 minutes
Cook Time
60-80 minutes
Grilled Goat Cheese and Beet Sandwiches with Arugula and Lavender Honey
Print Recipe
Rustic whole wheat bread provides a foundation for fresh, tangy goat cheese, layered with slices of roasted beets and peppery arugula. The sandwich is drizzled with sweet lavender-infused honey, and grilled to perfection in extra virgin olive oil.
Servings Prep Time
2 sandwiches 15 minutes
Cook Time
60-80 minutes
Servings Prep Time
2 sandwiches 15 minutes
Cook Time
60-80 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Individually wrap the beats in foil and place them on a baking sheet. Roast them in the oven for 60-80 minutes, or until they are tender.
  3. Once the beets are roasted, let them cool and slice them into 1/4 “ thick rounds.
  4. In a small bowl, mix honey and lavender leaves.
  5. Slather half of each sandwich with one ounce of goat cheese.
  6. Drizzle one tablespoon of honey on top of the slice of bread with goat cheese.
  7. Place 2-3 slices of roasted beets on the sandwich.
  8. Top the beets with ¼ cup arugula and another slice of bread.
  9. Put the olive oil in a large pan and place it on the stove over medium heat.
  10. Grill the sandwiches for 2-3 minutes on each side. Enjoy!
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.


 







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