Active Time

　　20 min

　　Total Time

　　20 min

　　These sandwiches would go well with the vegetable and bean chili.

　　

Ingredients

Makes 4 servings

　　2 teaspoons balsamic vinegar

　　1/2 teaspoon Dijon mustard

　　3 tablespoons olive oil

　　14- to 15-ounce can sliced beets, drained

　　8 (1/2-inch-thick) bread slices from a round country loaf

　　6 ounces soft mild goat cheese, softened

　　4 very thin slices red onion, rings separated

　　16 large arugula leaves

　　

Step 1

Preheat broiler.

　　

Step 2

Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.

　　

Step 3

Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.