On top of toasted ciabatta are slices of roasted beets that are sweet and earthy, goat cheese that is creamy, and arugula that is peppery. With a drizzle of balsamic glaze on top, this sandwich is a celebration of simple, fresh tastes.
Ingredients: 2 medium beets, roasted and sliced. 4 ciabatta rolls, sliced. 4 ounces goat cheese. 2 cups arugula. 2 tablespoons balsamic glaze. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Each beet should be wrapped in foil and roasted for 45 to 50 minutes, or until they are soft. After it cools, peel and cut it. For a light toast, cut the ciabatta rolls in half. On the bottom half of each ciabatta roll, spread goat cheese. Roasted beet slices and arugula should be put on top. Pour the balsamic glaze on top. Add pepper and salt to taste. Place the top half of the ciabatta rolls on top. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 50 minutes
Shetland Sheepdog
