The Ghostie Sandwich

• For the sandwich
• 2 slices of sourdough bread, buttered on one side
• 5 1/4 ounces (150g) soft goat's cheese
• 1 teaspoon finely chopped chives
• pickled beet (below)
• For the pickled beets
• 3-4 medium, raw beets
• 2 tablespoons olive oil
• 1 cup (200g) caster (superfine) sugar
• 1 1/4 cups (300ml) white wine vinegar
• 2 tablespoons balsamic vinegar
• 1 cup minus 3 tbsp (200ml) water
• 2 bay leaves

1. Preheat the oven to 180u0b0C/350u0b0F/Gas 4. Trim any leaves or stalks off the beetroot (beet), clean and coat in 1 tablespoon of the oil. Wrap in foil and roast in the oven for 1-1 1/2 hours, until the point of a knife can be easily inserted. Remove and leave to cool in the foil, then unwrap and peel off the skin; use gloves or paper towels to stop your hands being stained. Cut into thick slices and place in a sterilized jar.
2. For the pickling liquor, put the sugar, both vinegars, water and bay leaves in a saucepan and bring to the boil. Turn down to a simmer and gently stir so that all the sugar is dissolved. Carefully pour enough of the hot liquid into the jar to fully cover the beetroot (depending on the size of the jar, you may not need it all). Leave to cool, uncovered, then spoon the remaining tablespoon of oil into the jar and seal. Leave for at least 24 hours, and store in the refrigerator for up to a month.
3. To assemble the sandwich, place the bread slices buttered side down. Spread the goat's cheese onto one slice of the bread. Place some of the pickled beetroot slices on top, then sprinkle on the chives. Close the sandwich and cook using your preferred method (panini press, frying pan, toasted sandwich machine, oven).

sandwich, bread, us cheese, chives, pickled beet, beets, beets, olive oil, caster, white wine vinegar, balsamic vinegar, water, bay leaves

Taken from food52.com/recipes/74934-the-ghostie-sandwich (may not work)