Roasted Beet and Chevre Grilled Cheese Recipe

• 8 (1/8-inch-thick) slices Basic Roasted Beets
• 1/2 teaspoon sherry vinegar
• 1 tablespoon unsalted butter, softened
• 2 (1/2-inch-thick, 4-by-5-inch-long) slices 9-grain bread
• 3 tablespoons chevre (fresh goat cheese), at room temperature

1. Combine beets and vinegar in a small bowl and season with salt and freshly ground black pepper.
2. Heat a large frying pan over medium-low heat.
3. Meanwhile, spread butter on 1 side of each slice of bread.
4. Once the pan is warm, add 1 slice of bread buttered side down, crumble 1/2 the cheese over the bread, and top with roasted beets.
5. Crumble remaining cheese over beets and close the sandwich with the other slice of bread, buttered side up.
6. Cook until bread is toasted and cheese is melted, about 5 minutes per side.

beets, sherry vinegar, unsalted butter, bread, chevre

Taken from www.chowhound.com/recipes/roasted-beet-and-chevre-grilled-cheese-11101 (may not work)