Open-Faced Beet & Goat Cheese Sandwich
Roasted beets, creamy goat cheese, arugula, and walnuts on thick toast — a winter sandwich that's equal parts meal and art project. The beet's sweetness, the cheese's tang, and the walnut's crunch create a combination that's more sophisticated than its 15-minute prep time suggests.
Ingredients
🌱 From Your Homestead
- roasted beets (2 medium, sliced)
- arugula or winter greens (1 cup)
- raw honey (1 tsp, for drizzle)
🛒 From the Store
- thick sourdough or rye bread (2 slices)
- goat cheese (3 oz)
- walnuts (2 tbsp, toasted)
- balsamic vinegar (1 tsp)
- olive oil
- salt
- pepper
How to Make It
- Gather your ingredients: roasted beets (2 medium, sliced), arugula or winter greens (1 cup), raw honey (1 tsp, for drizzle), thick sourdough or rye bread (2 slices), goat cheese (3 oz), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: roasted beets (2 medium, sliced), arugula or winter greens (1 cup), raw honey (1 tsp, for drizzle).
- Roast beets in advance — wrap in foil and bake at 400°F for an hour, then peel when cool. Keep pre-roasted beets in the fridge for up to a week so this sandwich is always 5 minutes away. The roasting concentrates the sweetness that makes raw beets taste like dirt.
- Cook for approximately 15 min (with pre-roasted beets). Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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