Roasted beet, goat cheese and avocado sandwich
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 medium raw beets
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • 1 teaspoon Asian chili paste or hot sauce
  • 2 cibatta rolls or any crusty rustic bread you like
  • 1 avocado, sliced
  • 2 ounces of goat cheese
  • handful of arugula
  • salt and pepper to taste
  1. Pre-heat the oven to 375 degrees. Place the beets on a large piece of aluminum foil, pierce lightly with a fork. Lightly drizzle the beets with olive oil, salt and pepper and fold the foil into a packet. Roast the beets for 40 - 50 minutes or until you can pierce with a fork. Let them cool slightly and then peel the skins off with your fingers or a small paring knife. (Beware that the beets will stain your skin, use a paper towel to rub the skins off if don’t want red fingers) Thinly slice the beets and place them in a bowl.
  2. Combine the sherry vinegar, olive oil, honey, salt and chili paste in a small bowl, and pour over the beets. Let the beets marinate for 15 minutes or you can prep to this point a day or two in advance. The longer the beets marinate in the dressing, the more flavorful they will be.
  3. To assemble the sandwich, slice the bread in half and spread lightly with the goat cheese. Layer the beets over the goat cheese and top with the avocado. Toss the arugula in the remaining dressing, place on the top and serve.
Recipe by Scaling Back at