Grilled Beet and Goat Cheese Sandwich

Christoph — Mon, 06 Aug 2012 14:30:30 +0000

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor. This twist on the classic grilled cheese is sure to please the veggie lover in your home.

Grilled Beet and Goat Cheese Sandwich

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor.

Course Main Course

Cuisine American, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings 4

Ingredients

2-3 medium-sized beets
goat cheese
arugula
Texas toast Or bread of your choice
butter

Instructions

Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

Notes

Canned beets could certainly be used if fresh ones are not available, however I would sauté them lightly before adding to the sandwich.

The post Grilled Beet and Goat Cheese Sandwich first appeared on James & Everett.

Cucumber Raita

Christoph — Mon, 23 Jul 2012 14:30:26 +0000

This interesting yogurt concoction from India is a salad, relish, sauce and side dish in one. It is wonderful as a dip for naan, or when made extra thick, can be served as an alternative to potato salad or coleslaw. Raitas are typically served with spicy Indian, Pakistani, and Bangladeshi dishes to cool the heat.

There are infinite variations of this dish, and you can take them in almost any direction you like. There are mainly three types of raitas, vegetable, pluses or legumes, and fruits. All are made in the same manner using yogurt as the base, with a variety of different spices added.

Cucumber Raita

This interesting yogurt concoction from India is a salad, relish, sauce and side dish in one. It is wonderful as a dip for naan bread, or when made extra thick, can be served as an alternative to potato salad or coleslaw.

Course Appetizer, Salad

Cuisine Indian

Prep Time 30

Total Time 30

Servings 4

Author Christoph

Ingredients

1 cup plain yogurt
½ cucumber peeled and seeded
½ teaspoon cumin seed
½ teaspoon masala powder
3 springs fresh cilantro
pinch of sea salt

Instructions

Peel, seed, and dice cucumber. Toss cucumber with a teaspoon of salt and place in a strainer over a bowl for about a half an hour to remove water. This will keep the raita from becoming to watery. Rinse to remove excess salt.
Place all ingredients in a food processor and mix until smooth and creamy.

Serve

Serve with warm Naan Bread

Notes

I used full-fat yogurt, but you could use low-fat or Greek yogurt.

Raita can be made with a variety of fruits and vegetables.

Here are some examples of other types of Raitas:

Vegetable: Tomato, Onion, Carrot, Pumpkin, Potato, Mint, Spinach.

Pulses: Sprouted green gram, Boondi.

Fruits: Pineapple, Banana, Mango, Guava, Grape.

Raita prepared very thick with large chunks of vegetables served as a salad.

The post Cucumber Raita first appeared on James & Everett.

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Grilled Beet and Goat Cheese Sandwich