Beet, Arugula, and Goat Cheese Sandwich

Gourmet December 1999

Ingredients:

• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 15-ounce can sliced beets, or 3 med beets steamed or roasted
• 8 (1/2-inch-thick) bread slices from a round country loaf
• 6 ounces soft mild goat cheese, softened
• 4 very thin slices red onion, rings separated
• 16 large arugula leaves

Preparations:

Preheat broiler.

Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.

Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.