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Beet, Fig, and Goat Cheese Sandwich

Servings 2 sandwiches


  • 2-3 loose golden beets
  • 2 teaspoons olive oil
  • 6 fresh figs dried will also work, trimmed and cut in half
  • 2 oz. softened Goat Cheese
  • 1/4 cup Arugula
  • 2 teaspoons balsamic vinaigrette
  • 4 slices of Cranberry Walnut Bread


  • Preheat oven to 425 degrees.
  • Wrap each beet in aluminum foil. Roast on baking sheet for 30-40 minutes or until fork tender. When cool enough to handle, peel off the skins and slice into bite size pieces.
  • Dress the arugula with balsamic vinaigrette.
  • Divide the goat cheese in half and spread on one slice of bread per sandwich. Then place figs on top, followed by the beets, arugula and other slice of bread.