About the Dish

10 ounces Beets
1/2 teaspoon Friends Forever Salt
2 Herbed Roll
3 ounces Greens
1 Shallot
1 tablespoon Balsamic Vinegar
2 ounces Goat Cheese
1/2 ounce Walnuts
Per Serving
Calories 500
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 1140 mg
Total Carbohydrates 60 g
Dietary Fiber 8 g
Sugar 14 g
Protein 17 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

New England IPA

Sweet and creamy is how we think of this sandwich. It makes choosing a beer for an accompaniment somewhat challenging. We lean towards suggesting a New England style IPA. A New England IPA is characterized by its hazy appearance and a taste like mixing a juice box with an IPA. The haze makes it almost creamy, and the juice flavor is entirely derived from hops. The resulting creamy, sweet beer should be a nice accompaniment to the sweet beets and creamy goat cheese.

Sauvignon Blanc, Napa Valley, CA

The natural sweetness of the beets will dance with a crisp Sauvignon Blanc. The goat cheese complements the natural acidity of the wine, bringing about an exchange of sweet and sour notes.


MISE EN PLACE • Heat oven to 450° F. • Peel and halve beets. Thinly slice crosswise. • Discard tough greens stems. Coarsely chop leaves. • Peel and slice shallot. • Split focaccia.
• On a baking sheet, toss beets with 1 tablespoon olive oil, 1/4 teaspoon Friends Forever salt and 1/4 teaspoon black pepper. • Spread beets in single layer. • Wrap rolls in foil.
Transfer beets and rolls to oven. Roast until beets are tender in the center with crisp edges, about 8 minutes.
While beets roast: • Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add greens and shallot. Cook, tossing, until greens are lightly wilted, about 2 minutes. • Stir in half of vinegar and 1/4 teaspoon Friends Forever salt. Remove from heat.
• Carefully unwrap rolls. Spread with goat cheese. • Add walnuts and remaining vinegar. Note: If you prefer, you may serve greens, balsamic and walnuts as a side salad.
• Top with beets and chard mixture. • Season to taste with Friends Forever salt and pepper. • Close sandwiches, and enjoy!