Roasted Beet and Herbed Goat Cheese Croque Monsieur

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Okay, so I have to tell you about this Roasted Beet and Herbed Goat Cheese Croque Monsieur because it might just be my favorite thing to make in the fall.

The first time I tried it, I swear the sweet, earthy beets paired with creamy, tangy goat cheese and melty Gruyère on warm, toasty bread felt like a hug you could eat.

It’s a vegetarian spin on the classic French sandwich, but honestly even my meat loving friends cannot stop raving about it.

I love how the beets make it look as good as it tastes and it is perfect for a crisp autumn lunch or a fancy brunch with friends.

What Makes This Recipe So Good

It’s basically a cozy little fall sandwich. You get sweet roasted beets layered with creamy herbed goat cheese, all nestled between slices of crusty bread.

Then I top it with nutty Gruyère and a light béchamel sauce and bake it until it’s golden and bubbly.

A little sprinkle of fresh thyme finishes it off and gives it this earthy, comforting vibe. Every bite is warm, cheesy, and slightly sweet from the beets.

INGREDIENTS :

Ingredients for the Roasted Beets

3 medium beets, peeled and sliced into 1/4-inch rounds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Ingredients for the Herbed Goat Cheese

4 ounces soft goat cheese
1 tablespoon fresh thyme, chopped
1 tablespoon fresh chives, chopped
1 teaspoon lemon zest
1/4 teaspoon black pepper

Ingredients for the Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk, warmed
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Ingredients for Assembly

8 slices crusty white bread like sourdough or country loaf
1 cup shredded Gruyère cheese
2 tablespoons unsalted butter, softened for spreading
1 teaspoon fresh thyme for garnish

Why I Love These Ingredients

The beets are naturally sweet and earthy and roasting them brings out this deep caramel flavor. Olive oil keeps them smooth and rich.

Goat cheese is creamy and tangy and pairs with the fresh herbs beautifully. Lemon zest adds a little pop of brightness.

Butter makes everything richer, and the béchamel is creamy and slightly spiced with nutmeg. Gruyère is nutty and melts perfectly.

The crusty bread holds all of this together, and the fresh thyme just makes the whole thing smell amazing while it bakes.

Instructions

I start by preheating my oven to 400 degrees. For the beets, I peel them and slice them into thin rounds, toss them with olive oil, salt, and pepper on a parchment lined sheet, and roast them for 25 to 30 minutes flipping halfway.

The smell while they roast is so earthy and sweet it makes my kitchen feel cozy immediately. I set them aside to cool a little.

While the beets roast, I mix the goat cheese with thyme, chives, lemon zest, and pepper. I just mash it all together until it is creamy and smells amazing.

For the béchamel, I melt butter in a small pan, whisk in the flour, and cook for a minute or two. Then I slowly pour in the warm milk, whisking the whole time so there are no lumps.

I cook it until it thickens and then stir in salt and nutmeg.

I set it aside to cool just a touch.

Next I butter one side of each bread slice and toast them on a skillet until golden. You can also do this in the oven if you want.

I lay out four slices of untoasted bread, spread on a generous layer of the herbed goat cheese, add 3 to 4 beet slices, then sprinkle on Gruyère.

I spread béchamel on the remaining bread slices and place them on top, béchamel side down.

I bake the sandwiches on a sheet for 8 to 10 minutes until the cheese melts and bubbles and then sprinkle fresh thyme on top.

The first bite is like warm, cheesy heaven with a little sweetness from the beets.

How I Serve It

I serve these hot straight from the oven. They are great with a fall soup like pumpkin or leek. I like pairing them with a crisp white wine or sparkling apple cider.

For presentation, I cut them diagonally and put a sprig of thyme on top because it just looks fancy.

Leftovers

I store leftover roasted beets and béchamel in separate containers in the fridge for up to three days.

The herbed goat cheese lasts five days. Bread is best fresh but can sit at room temp for a day or be frozen for a month.

To reheat, I pop the beets and béchamel in a 350-degree oven for a few minutes, toast fresh bread, and assemble with thyme so it doesn’t get soggy.

My Little Tips

I sometimes wrap the beets in foil when roasting to make peeling easier.

I whisk the béchamel constantly and warm the milk first so it comes out super smooth.

I always use a sturdy bread like sourdough so it holds up under all the cheese and sauce.

You can make the beets and béchamel a day ahead if you want less stress the next day. And if you don’t have Gruyère, Swiss or cheddar works fine too.