A tasty twist on an old standby. Goat cheese is also good here. A hearty, peasant, or multi-grain bread is best for this sandwich. The recipe amounts are for one sandwich–increase as needed for extra sandwiches.
1 medium, cooked beet
1/2 t sherry or red-wine vinegar
salt and pepper, to taste
1 T butter, or more, softened
2 slices hearty bread
3 T crumbled blue cheese
1. Thinly slice beet. Combine beet slices and vinegar in a small bowl and season with salt and pepper.
2. Heat a skillet over medium-low heat. Spread half the butter on one side of each slice of bread.
3. When the pan is warm, put in one slice of the bread, buttered side down. Sprinkle half the cheese over the bread, top with sliced beets, then sprinkle remaining cheese over beets. Top with the other slice of bread, buttered side up.
4. Cook for about 5 minutes a side, until bread is toasted and cheese is melted, pressing down on the sandwich with a spatula now and then.