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Posted by on Feb 28, 2013 in Egg-Free, Nut-Free, Recipes, Sandwich, Wrap, Pizzas, Quesadillas, Seafood-Free, Vegetarian | 4 comments

Roasted Beet and Goat Cheese Sandwich Recipe

Roasted Beet and Goat Cheese Sandwich Recipe


This is not the perfect sandwich. But it’s certainly a decent sandwich.

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I grew up believe in competition, believing that I had to strive to be the best all the time. I bought the thinking that without competition, there would be no improvement.

But I’m embracing quite a different philosophy nowadays. I’m not advocating the complete opposite. I’m talking about being okay with just enough.

I’m no longer feeling the need to be the best wife, the best employee, the best cook, the best blogger…etc. Because I’ve come to see that I am not, and I’ll never be the best, and that’s totally fine.

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After all, there is only one winner when playing the game of being the best. And more often than not, it robs me of the true joy I get from cooking, writing…etc.

When you stop chasing after perfection, you might find yourself accidentally running into pure joy, from being in the moment rather than worrying about the result. And that, my friend, is perfection.

So that is what this sandwich says. It’s got crispy bread, simple sweet and warm roasted beets with arugula, brought together with soft goat cheese. It’s casual, simple and honest, without any mystery sauces or special techniques.

Sometimes, good enough is good enough.

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Roasted Beet and Goat Cheese Sandwich

Rating: 51

Prep Time: 1 hour, 15 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 Serving

Calories per serving: 363

Fat per serving: 9.1

Roasted Beet and Goat Cheese Sandwich

Simple and honest, without any mystery sauces or special techniques: Roasted Beet and Goat Cheese Sandwich



  • 1 large Golden Beet, washed (skin-on) to get rid of surface dirt
  • 45g Reduced Fat Goat Cheese
  • 1/2 cups Arugula
  • 2 slices Bread


  1. Preheat oven to 375F.
  2. Place beets on a piece of aluminum foil and top with another sheet of aluminum foil, fold all the edges together to make a packet. Bake for 1 hour.
  3. When the beets are ready, let them cool a little and then rub the skin with your hands to peel it off. Cut into thick slices.
  4. Pre-heat a Panini press on high heat.
  5. Assemble the sandwich by crumbling half the goat cheese on one slice of bread, add arugula and layer on beet slices as evenly as possible, top with the other half of the goat cheese and cover with the second slice of bread. Spray top and bottom of the sandwich with oil spray and press with panini press to heat through, about 5 minutes.


If you don't have a Panini press, heat it on a frying pan and press with a flipper.

Roasted Beet and Goat Cheese Sandwich Nutrition

Per each Sandwich

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  1. Oh gosh .. love the last pic .. where’s the sandwich? Great as usual, Joyce!

  2. love the use of golden beets too! so much less messy than the regular ones, if you happen to be a messy eater….

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