Arugula & Goat Cheese Beetwich

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Arugula & Goat Cheese Beetwich

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Arugula & Goat Cheese Beetwich


  • 2 Beets
  • 1/4 cup spreadable goat cheese
  • 1/2 cup arugula
  • dash olive oil and freshly squeezed lemon juice
  • salt and pepper to taste
  • 2 slices rustic bread or ciabatta


  1. Preheat oven to 400ºF.
  2. Scrub the beets to clean, then coat with olive oil. Wrap in tin foil and roast at 400°F with a whole garlic clove and a sprig of rosemary for 30 minutes or until tender.
  3. Let cool, slice off roots and stems, peel and slice.
  4. Toast the rustic bread.
  5. Spread the goat cheese on the warm bread slices.
  6. Cover with arugula.
  7. Put the beet slices on the sandwich and drizzle with olive oil and a dash of lemon juice.
  8. Serve immediately.


  • mary grady
    March 5, 2015, 12:27 pm  Reply

    Do We roast whole or sliced?

    • Emily Hall
      March 18, 2015, 6:00 pm

      Hi Mary! You roast them whole. Just cut off the greens and wrap them in tin foil. We like to add a clove of garlic and sprig of rosemary to the tin foil bag of beets.

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