Grilled Cheese Improvisation: Roasted Beets with Cambozola Bleu

My recent exceptional improvisational lunch was due, in part, to our new Winter CSA from Kretschmann Organic Farms, located in Rochester, Pa.

The thing about a CSA is that it encourages you to eat vegetables in different quantities than you might choose otherwise. This is how I came to have an extraordinary amount of roasted beets in my refrigerator. Beets are great. They’re pretty and nutritious and tasty. And so this afternoon I thought: Hmmm… Grilled cheese?

Over the holidays my husband Rick had purchased a variety of cheeses at our beloved cheese counter, Pennsylvania Macaroni in Pittsburgh’s Strip District–one being the amazing Cambozola Bleu. This isn’t an in-your-face stinky bleu, but more of a tap you on the shoulder and nudge you a little so you move over in your seat kind of cheese. It’s good, I mean. Especially good…that’s right…with beets.

I sliced up some ciabatta bread, added thinly sliced bleu topped with a layer of thinly sliced beets. Colorful and crunchy with a tiny attitude.