Roasted Beet Sandwiches with Herbed Goat Cheese

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

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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