Roasted Beet, Arugula & Honeyed Goat Cheese Panini

Roasted Beet, Arugula & Honeyed Goat Cheese Panini

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 2

Ingredients


2 beet(s) Beets, raw
2 tsp Extra virgin olive oil (for Beets)
2 tbsp Goat cheese, soft
1/2 tsp Honey
1 cup Gourmet lettuce mix
2 tbsp Balsamic vinegar
2 slice Bread, sprouted, whole grain, Ezekiel
1/2 tsp Extra virgin olive oil
1 dash Salt and pepper

Instructions


To begin roasting the beets, preheat the oven to 400°F. Place the washed beets on a sheet of aluminum foil, and drizzle with 2 tsp. olive oil. Wrap, and place in the oven for about an hour.

When cooled down, remove the peel, and slice beets about 1/4-inch thick. Season to taste. (Alternatively, roast sliced and seasoned beets for 20–30 minutes at 375°F.)

When ready to build the sandwich, mix the goat cheese and honey together, and in a separate bowl, coat the fresh greens with balsamic vinegar and remaining 1/2 tsp. olive oil. Season salad with salt and pepper to taste.

Spread the sweetened chevre on a slice of bread, stack beet slices on top, and finish with dressed greens. Top with a second slice of bread. Repeat to make the second sandwich.

Use a Panini press to finish the sandwiches, if you have one available. If not, toast and press them in a skillet or on the grill using something heavy on top, and flip after cooking for a minute or two on the first side.

Nutrition Facts

Per Portion

Calories 220
Calories from fat 76
Calories from saturated fat 19.8
Total Fat 8.5 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.7 g
Cholesterol 4.3 mg
Sodium 227 mg
Potassium 470 mg
Total Carbohydrate 28.3 g
Dietary Fiber 5.1 g
Sugars 9.8 g
Protein 7.7 g

Dietary servings

Per Portion


Grain 1.0
Milk Alternative 0.2
Vegetables 1.6

Energy sources


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