• Servings 4 sandwiches
  • Prep 20 min
  • Cook 60 min
  • Cuisine
  • Skill Level

Grilled Cheese Sandwich with Feta and Beets


  • 1 small bunch of medium beets, red or yellow or a combination of both
  • 1 tbs extra virgin olive oil
  • kosher salt and black pepper to taste
  • 8 slices of bacon
  • 2 tbs Dijon mustard1-3 tbs honey
  • 1/4 cup balsamic vinegar
  • 4 tbs grape seed of peanut oil
  • 8 slices pumpernickel bread
  • butter to coat bread, softened
  • 1 cup Feta cheese, crumbled
  • 8 oz arugula
  • 4 tbs toasted pumpkin seeds
  • 1 red onion, sliced about 1/8" thick

This recipe the courtesy of The Wisconsin Grilled Cheese Academy. It contains Wisconsin Feta cheese, beets, arugula, pumpkin seeds and bacon on pumpernickel bread.

  • Trim the beet stems, leaving about 1 inch of stem attached. Wash beets in cold water.
  • Place a baking dish, drizzle with extra virgin olive oil and season with salt and pepper. Add water to dish to a depth of 1/4 inch.
  • Cover and place in oven and roast for about 1 hour, or until beets are easily pierced with a knife. Peel  beets.
  • Fry bacon, until crispy.
  • Whisk together mustard, honey, balsamic vinegar and grape seed or peanut oil
  • Heat skillet over medium heat and spread one side of pumpernickel slices with butter then place 4 slices in the pan butter side down.
  • Top each with 1/8 of the feta, 1/4 of the beet slices, some arugula  1/4 of the toasted pepitas (pumpkin seeds), 2 bacon slices, 1/4 of the onion slices, another 1/8 of the feta and a slice of the remaining pumpernickel, butter side up.
  • Grill on both sides, turning once, t brown bread.
  • Serve with the honey balsamic dressing on the side or drizzled over the top.

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