Fall Roasted Beet, Pear, & Cheese Sandwich

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.