Sunday, December 28, 2008

Sugar Beet and Goat Cheese Sandwich with Balsamic Aiolo

1 focaccia loaf
5-6 roasted sugar beets
1/2 pkg arugula
2-3 oz goat cheese, in thin slices*
2 large white onions, caramelized**

1/4C mayo
1tsp minced garlic
1/4 tsp sea salt
1/2 tsp balsamic vinegar, more to taste.

Slice focaccia in half, the long way. Toast in oven. While bread is toasting, mix mayo, garlic, salt and balsamic vinegar together. Refrigerate until ready to use.
Remove and lay goat cheese slices down first. Follow with sugar beets, onions and arugula. Spread the aioli on the top half of the sandwich, put together, cut and serve cold.
If you want to add a protein, honey turkey or rotisserie chicken are great on this sandwich.

*To make it easier to slice goat cheese, place it in the freezer for about 1/2 hour before you plan to use it. Then, fill a glass with hot water, placing your knife in it between cuts (make sure to dry it off before cutting).

**Caramelize onions: Slice onions, leaving them in rounds. Toss with olive oil, balsamic vinegar and salt. Either pan saute on low or bake at 325 degrees for 1/2-1 hour. Onions will become caramel in color and be semi-translucent.

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