ROASTED BEETROOT & ARUGULA SANDWICH
- 2-3 roasted beetroots
- 1 baguette
- Spreadable goat cheese
- 1 clove of garlic
- Olive oil
- Salt and pepper
- Preheat oven to 190°C. Wash and cut tops off beetroots and wrap them together in an aluminum foil packet. Place in oven for about 45 minutes or until beetroots can be pierced with a fork. Once cooked, run under cool water, and using your hands, slip the peels off. Slice beetroots thinly then set aside.
- Slice baguette in half and drizzle with olive oil, then rub with garlic clove. Place under grill or in toaster until it’s a bit crispy and has slightly browned. Rub with garlic clove again if you like.
- Spread goat cheese on bottom half of baguette, then layer beetroot slices on top. Add arugula and finish off with a sprinkling of salt and pepper.