Roasted Beet Sandwiches with Herbed Goat Cheese

Roasted Beet Sandwiches with Herbed Goat Cheese
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  • 8 oz. fresh goat cheese, softened
  • ¾ cup (one 7.5 oz. container) crème fraîche
  • 1 tsp. chopped pink peppercorns
  • 6 4-inch pieces soft-crusted ciabatta bread
  • 3 cups baby arugula
  • ¼ cup extra-virgin olive oil
  • 3 small cloves garlic, minced
  • + 5 more ingredients
    • Kosher salt and freshly ground black pepper
    • ¼ cup thinly sliced chives
    • 1-½ Tbs. finely chopped fresh tarragon
    • 8 medium beets, trimmed
    • 1 Tbs. vegetable oil

Position a rack in the center of the oven and heat the oven to 375°F. Arrange the beets in a baking dish that’s just large enough to accommodate them, such as an 8-inch square glass baking dish. Drizzle the beets with the vegetable oil and turn to coat well. Cover the dish with foil. Roast the be...

View full recipe at Fine Cooking


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