Beet, Carmelized Onion, and Goat Cheese Sandwich

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By Pat McCoy


Updated: Mon, 11 Nov 2013 01:57:14 CST

Ingredients: Beets Vidalia onions Goat cheese Sandwich Bread Transcript: Wednesday is my favorite day for getting the paper because the Lincoln Journal Star always has a wonderful food section. Last week, they had a Beet, Carmelized Onion, and Goat Cheese Sandwich. Hallelujah. Gotta try it. So let's go. First, we're going to start with prepping the beets. Now, when I work with beets I like mine in the whole. The greens you can sautee those up and use them. So, I cut off just the stem. Not going to cut anymore. Cut off just the root tip. That's it. I'm going to scrub it, rub it in oil, stick it in the oven at about 400 degrees for 20 to 30 minutes. You'll need to test it. Just because of the size. Now we're going to get started with the onion. Vidalia onions - love 'em. They're only here for a short time in the year. They don't hold well because of their high sugar moisture content. So, I've got the onion peeled and I'm going to slice it up on the mandolyn. So, my onions are sliced. So I'm going to take up my skillet and what I like to do is melt margarine or butter first and then add olive oil for the cooking. So I'm going to sautee these onions up and we're going to slow cook em until they start turning brown and become very transparent and that's the nice thing about the Vidalia onion because it's so high in sugar content it really carmelizes well and it's just wonderful. So my beets are done and what I do is just put them in the refrigerator and let them cool off to where you can work with them. And then literally the skin just peels off and then we're going to slice them up. Then we're going to add a teaspoon of honey. The recipe calls for red wine vinegar. I don't have any. I've got some terragon white wine. It works. And we're going to add a tablespoon of this. Now we're going to move to our carmelized onions. I put absolutely no sugar on these onions and look how nice and brown they are. And then after it's done cooking I'm just going to lightly chop it up. Now it comes time to assemble our sandwich. Once again, love that Back Alley Bakery bread. But go to the Farmer's Market. It's full of wonderful home-baked bread. And for this sandwich I'm going with kind of a softer, not real robust flavor. So this is just a nice honey wheat bread. I'm going to take two slices of bread. So this bread is just spread then with goat cheese. This is a five pepper goat cheese. Then I go and top it with chopped onion. I like onion. And then our diced beets. Plate it. And you 've got a beautiful sandwich. The flavor on this is unbelievable. Carmelized onions with beet and goat cheese sandwich. Can't beat it.