Jun 27

Jun 27 Roasted Beet and Honey Goat Cheese Sandwich

I have a small but extremely amazing group of friends. We are all connected through 20 years of going to shows, traveling together and too many random connections to count. This past weekend I met up with my oldest friends on a lake in Kentucky. My friend Jeremy’s parents were kind enough to allow a bunch of us to stay there for the weekend. Thank you, from the bottom of my heart, Bob and Diane. I haven’t laughed so hard in years. The last time I had this much fun, I ended up in the emergency room because I thought I was having a heart attack. It turned out I had pulled a chest muscle from laughing!

JUMP TO RECIPE

We came from Portland, Detroit, Columbus and Cincinnati to reconnect and enjoy acting like we were in our 20’s again. Being about to bust each other’s balls, talk shit and share our stories made me so happy. I have traveled from Columbus to Portland with Jeremy and his dog Angus. From Cincinnati to Gainesville, Florida with Matt and Jeremy to see the “last Hot Water Music show” in a Geo metro (with 5 people). From Ensenada Mexico to Vancouver Canada with Holly on our “ladies of leisure” tour. I’ve shared dirty floors and cheap hotels with these friends and it has always been the best of times!

It has always amazed me how we can go years without seeing each other and pick up like no time has passed. We are spread across the country, with husbands and wives and yet we embrace the new paths our lives have lead us in.

Thanks for #zhouglife 2019

Jeremy and Rachel, Matt and Laura, Holly and Chris!

Pizza 4-eva!

How do you stay connected with friends when adulting gets in the way?

Washed raw red beet on a rustic barnwood background.

Sliced raw and roasted beets on a white background stained by beet juice.

Sliced roasted beets in a grey bowl on a blue background with beet leaves and thyme.

Chevre goat cheese on white enamel cutting board with thyme and honey.

Honey, goat cheese and thyme spread in a small bowl on a rustic blue background with honey in a jar in the background.

Roasted beets, honey goat cheese spread, onions, mustard, arugula and rolls on a rustic blue background.

Sandwich roll topped with honey goat cheese spread, roasted beets, onions, arugula and a balsamic dressing.

Roasted Beet and Honey Goat Cheese Sandwich

Print Recipe

Author: Jodi Boatman Prep Time: 30 Minutes Cook time: 45 Minutes

Total Time: 1 Hour 15 Minutes Yields: 8 Servings

Ingredients:
2 TBSP balsamic vinegar
2 TSP Trader Joe’s Aioli Garlic Mustard Sauce
1 TBSP olive oil
4 medium red beets
1 TSP coconut oil
4 oz mild goat cheese
1 TBSP honey
1/4 TSP thyme leaves
pinch of salt
1 small red onion, sliced thin
2 cup baby arugula
4 bakery style whole wheat hoagie buns (I used Bakery Fresh Goodness Bolillo Roll from Kroger)

Instructions:

Preheat oven to 450°
Line baking sheet with aluminum foil (you need enough foil to wrap over beets and create a packet). Coat beets in coconut oil and wrap beets to form a packet. Bake for 45-55 minutes until soft throughout. Allow beets to cool for 15 minutes and peel skin.
While beets are cooling, add goat cheese, honey and thyme leaves to a small bowl and mix with a fork until combined. Set aside cheese mixture until you are ready to assemble the sandwiches.
After beets have cooled slightly, slice into 1/4 inch thick slices and add to a medium bowl. Mix in half of the balsamic dressing. The warm beets will absorb the dressing.
To assemble the sandwiches, slice buns in half lengthwise. Spread goat cheese mixture on bottom of bun, stack roasted beets, onions and arugula on top. Drizzle with the remaining balsamic dressing, add top and serve!
Serve with sliced apples and a simple salad with greens and fresh lemon juice.