Chèvre Grilled Cheese with Lemon-Thyme Beets

I’ve had this recipe (or versions of it) in my head for so long. I finally made it the other day, and it turned out beautifully and quite deliciously. 

Makes 2

4 pieces bread (I used Udi’s gluten-free multigrain)

chèvre goat cheese

arugula

coconut oil

1 medium beet, peeled, quartered, & thinly sliced

zest & juice of 1 lemon

4 sprigs fresh thyme

 Prepare beets and put in saucepan with lemon zest, juice, and thyme. Add water until beets are just covered and set on stove burner on medium-high (without lid, you want the liquid to reduce). Set timer for 20 minutes, and watch carefully to make sure the beets do not boil dry and burn.

You can make a side salad of your choice as you wait for the beets to cook.

Prepare sandwiches while your griddle or pan heats up (medium heat). Create a thick layer of chèvre. Follow with a layer of the beets. Finish with a tangle of arugula. Making sure that the arugula stays (mostly) tucked inside the sandwich.

Brush one side of each sandwich with coconut oil, and place sandwich brushed side down on hot griddle. Check every so often to see if sandwich is sufficiently browned, and brush other side with oil. Flip, and let other side brown for 2-3 minutes.

If you want to cut your sandwiches, slice carefully with a sharp knife. Making sure to not press softened chèvre out sides of sandwich as you cut. 

Enjoy!