June 27, 2012

Beet and Goat Cheese on Mini Baguette

* From the "A Week of Farmers Market Meals" CollectionThere is something about beet and goat cheese on a mini baguette that makes one feel European.  Perhaps it's the vibrant hot pink of beet seeping into stark white goat cheese, the freshness of each ingredient standing upright and at full attention or maybe it is the pettiness which allows you to start your meal with pride rather than self flagellation.  I love to feel European at least once a week! 




1 serving

1 mini baguette (or palm sized piece of regular baguette)
1 small roasted beet, sliced
4 slices goat cheese
1 small handful arugula
1 clove garlic, crushed
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
Coarse salt
Freshly cracked pepper

In a small mixing bowl, blend olive oil, vinegar and garlic and let sit for a few minutes.  Remove garlic and drizzle dressing on cut sides of bread evenly.  Place goat cheese slices evenly on bottom piece of bread, layer beet slices on top of goat cheese and sprinkle with salt and pepper.  Top with arugula and close sandwich.  Eat right away or wrap in foil to bring to work or on a picnic.