Recipe Library
Pickled Beet, Arugula & Herbed Goat Cheese Sandwich
Creamy herbed goat cheese spreads across toasted whole-wheat bread, mingling with tangy pickled beets, peppery arugula, and crunchy toasted walnuts for a bright, earthy bite.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 1
Nutrition per Serving
- Calories
- 414
- Protein
- 18g
- Carbs
- 32g
- Fat
- 24g
- Fiber
- 6g
- Sugar
- 10g
- Sodium
- 842mg
Ingredients
- 2 ounces goat cheese, softened
- 1 tablespoon snipped chives
- 1 tablespoon chopped fresh dill
- 1 teaspoon extra-virgin olive oil
- pinch salt
- Ground pepper to taste
- 2 slices whole-wheat sandwich bread, lightly toasted
- 1 tablespoon chopped walnuts, toasted
- 2 ounces sliced pickled beets
- 1 cup arugula
Instructions
- Mash 2 ounces goat cheese, 1 tablespoon chives, 1 tablespoon dill, 1 teaspoon oil, pinch salt and pepper together in a small bowl. Spread the goat cheese mixture on one side of each toast slice. Sprinkle 1 tablespoon walnuts over 1 slice then layer on 2 ounces beets and 1 cup arugula. Top with the second slice of toast, cheese-side down, and cut the sandwich in half.