Earthy roasted beets, creamy goat cheese, crunchy multigrain croutons and an orange scented vinaigrette tossed with tender baby greens.
|2||Medium beets, (yellow, red or striped) washed and trimmed|
|4 oz||(125 g) Goat cheese|
|2 tbsp||(30 mL) Olive oil|
|Pinch of nutmeg|
|Salt and Pepper|
|1 tbsp||(15 mL) Maple syrup|
|4||Slices Dempsters® 100% Whole Grains Honey & Oatmeal Bread, toasted|
|1 cup||(250 mL) Arugula|
PREHEAT oven to 375°F (190°C).
SLICE beets into ¼” (5 mm) rounds. Toss with olive oil, salt and pepper. Arrange beets, in a single layer, on a parchment lined baking sheet and sprinkle with nutmeg. Bake for 15-20 minutes or until fork tender. Brush lightly with maple syrup.
ASSEMBLE sandwiches by spreading goat cheese over toasted bread. Top 2 slices of toast with beets arugula and remaining goat cheese covered toast. Cut in half and serve.
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