Grilled Goat Cheese and Beet Root Sandwich
Grilled Goat Cheese and Beet Root Sandwich loaded with spinach, mint, jalapeños, onions makes perfect summer meal!
My kids love beet roots. So I always have them in the fridge. I like to give it to them in their lunch boxes! Sometimes I boil them and sometimes I roast them. I boil them in an Instant pot on high pressure for 20 minutes and let the pressure release naturally. The boiled beet roots stay good in the fridge for up-to 7 days!
This beautiful grilled cheese sandwich has shredded boiled beet root, red onions and baby spinach. It is flavored with jalapeños, mint, lime juice, cumin powder and salt. It is best when paired with goat cheese to make beautiful healthy sandwiches. I like to serve it with either salad or tomato soup.
This recipe is great for meal preps or make ahead dishes. I like to make the filling ahead of time. It stays good in the refrigerator for up-to 3-4 days. On those busy days, I quickly put the filling and goat cheese between sliced sourdough and grill it till golden brown. There, I have quick, healthy and delicious meal ready within minutes.
This Grilled Goat Cheese and Beet Root Sandwich is one of those family fav food that comes together so easily and quickly. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Beetroot Grilled Sandwich
Ingredients
Filling
- 1 Boiled Beet Roots, shredded Cold and Shredded
- 1 Minced/sliced Jalapeño more for extra heat
- 1 tbsp Lime Juice
- ⅛ cup Finely Chopped Fresh Mint
- 1 tsp Balsamic Glaze
- 1 tsp Salt
- ½ tsp Roasted Cumin Powder
- ½ cup Thinly Sliced Red Onions
- ½ cup Baby Spinach Ribbons
Sandwich
- 8 Slices Sourdough
- 8 oz Goat Cheese soften at room temperature
- 2 tbsp Regular or Garlic Butter soften enough to spread
Instructions
Make filling
- Combine everything listed under "Filling". Mix it well and keep it aside.
Prepare Sandwich
- Lay all the sliced sourdough down on a flat surface. Spread room temp goat cheese evenly on all 8 slices.
- Spread filling evenly on 4 slices that already has goat cheese on. Stack the other slice with only goat cheese on those 4 slices. Spread butter on outer sides of the uncooked sandwiches.
- You can use panini maker to cook it if you have one. If not, the flat pan works just as good.
- Cook on low/medium heat until its golden brown and the goats cheese has melted within the sandwich.
- If using a pan, You can cover the sandwich while its cooking if the goat cheese does not seem to melt by the time sandwich turns golden brown. Flip the sandwich and cook the other side same way if using pan instead of panini maker.
- Serve it hot with either soup or salad!