October 11, 2016
Dinner, Lunch, Dairy,
Cheese, Fruit, Pear, Vegetables, Beet, North American, 5-Minute Prep, Easy/Beginner Cooking, Small Batch Cooking, Entertaining, Ladies Luncheon, Picnic, Summer, Weeknight Meals, Oven Bake, Oven Roast, No Eggs, Vegetarian, Sandwiches, Spring more
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"A great 'Veggie' sandwich. Nice alternative to a heavy meat sandwich; but, still tons of flavor. Great Fall flavors; and, a great mix of sweet and sour. And, it's pretty healthy too! Serve for lunch of dinner."
Beets ... Wash the beets well; then dry. Add the beets to a sheet of foil, drizzle with olive oil, salt and pepper; and wrap up. Bake in a 375 degree oven, middle shelf for 45-55 minutes, until fork tender. Usually, I test it by sticking a knife in the beet - if it goes in easily, it is done. You want the beet tender; but, not TOO soft, since it will be sliced.
Once the beets are cooled, scrape off the skin using the back of a spoon or knife. Then slice into at least 8 slices, you may get more. TIP: wear gloves unless you want red fingers.
English Muffins and Cheese ... I like to lightly toast the muffins under the broiler, cut side only. As for the nuts; just add the nuts and honey to the goat cheese, and mix to combine.
Sandwich ... After the muffins are toasted; spread the cheese on the top and bottom halves. Then, add a little arugula, 2 beet slices, red onion, 3 pear slices; and, finish with a bit more arugula; and, the top half of the muffin.
Serve and ENJOY! ... As mentioned; it, is a great mix of sweet and sour. I love to serve this along side a bowl of creamy leek or potato soup. It makes a great lunch; or a nice light dinner. It takes a little time to roast the beets; but, nothing difficult.
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