Roasted Red Beet Grilled Cheese

The minute I saw this recipe over at BS' in the Kitchen I knew I had to try it. There are a number of reasons why. For one, I love roasted red beets. Seriously, next time you're out grab some beets (and some feta) bring them home and drizzle them with a little olive oil, add a pinch of salt and pepper. Wrap them in some foil and throw them in an oven for 45 mins at 450 degrees. When they're finished cut up and top with some feta and a little finishing oil and you've got yourself one delicious snack. For two, they're healthy for you! Beets get their color from a little phytonutrients called betalains, which is a unique antioxidant not found in many other foods. Betanin (which is a common form found in beets) was even found to decrease tumor multiplicity and load. Pretty crazy, huh? They're also packed full of folate! And who doesn't want that extra dose of B vitamins? Just look at all those nutrients waiting to be gobbled up.

Regardless, I think beets get a bad rap for not being too tasty. So, I've decided to make it my goal to bring beets up from under the table, get rid of their nasty stigma and make them more commonly used. This recipe is just the way to do it.  It's creamy. It's quick. It's delicious.

To make one sandwich you'll need (adapted from BS' in the Kitchen):

2 slices of bread (I use Nichols Light Whole Wheat)

1-2 beets (depending on size)

2-4 tbsp cream cheese

1 tbsp butter

a handful of baby arugula

salt/pepper

extra virgin olive oil

The recipe is pretty simple, just like making a grilled cheese with a few twists. Cut the greens off the beets (I generally save these for later use) leaving a few of the stems at the top so that the beets do not bleed. Drizzle your beets with olive oil, sprinkle with salt and pepper and cover in foil. Stab some holes in them with a fork so the steam has somewhere to go. Roast for 45 mins to an hour at 450 degrees. You can remove the the skin just by rubbing them with a dry paper towel. The skin will come right off. Then slice.

Butter two pieces of bread and throw the rest of the ingredients (beet slices, cheese, arugula)  in between the two slices of bread. I generally soften the cream cheese and spread it on the opposite side of the bread the butter is on. Throw them on the griddle for a few mins and give it a little press here and there. The hardest part is waiting for all the cheese to melt to gooey perfection.

Fitness pal tells me that this little sandwich only racks up 201 calories, which isn't half bad, wouldn't ya say? And hopefully it helps you get one step closer to falling head over heels for beets!