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2 large Beets
Olive Oil
Mixed greens or Arugula
Marscapone or Goat Cheese
Butter
Multi-grain bread
½ ounce balsamic
Salt

Preheat oven to 375.

Roast the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.

Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of balsamic, cooking until evaporated.

Once you have finished frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of marscapone or goat cheese, then your beets and some more cheese.

Oven-baked for 8 minutes OR grill like a grilled cheese.

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via The Pioneer Woman

2 packages (11 Ounce) Fresh Goat Cheese
6 Tablespoons Fresh Dill (or More If Needed)
6 Tablespoons Paprika (or More If Needed)

Place the package of goat cheese into the freezer to chill.

While the goat cheese is chillin’ in the freezer, finely chop your fresh dill and spread it out a bit on the cutting board to let it dry for a few minutes.

The goat cheese should now be slightly firm. When it is ready, carefully remove the goat cheese from the packaging and gently roll it over the fresh dill, coating it almost completely.

Now pour some Paprika (a few tablespoons should probably do) onto a baking sheet. Give the pan a very slight shake to spread out the paprika a bit. Roll the second cylinder of goat cheese in the paprika until it is covered completely.

Carefully wrap each roll snugly in plastic wrap and chill until it’s time to serve. (The Paprika Goat Cheese will not do well if kept for longer than one to two hours so don’t make it too far in advance). Carefully slice them (easier when they are cool) and serve on crackers or crostini.

via The Pioneer Woman