Beet and goat cheese sandwich with onion marmalade and capers

Here's how:

• 1

  Onion Jam

  Peel the onions and slice them thinly. Sauté the onions in oil over low heat until soft, without letting them brown, about 10 minutes. Add the vinegar and honey, and simmer until almost all the liquid has been absorbed. Season with salt and pepper to taste.

• 2

  Sandwich

  Wash the beets, but don’t cut off all the greens, because then the color will “bleed” into the water. Boil them with the skin on until they’re done; the cooking time depends on their size. Peel the beets by rubbing the skin off with your fingers under running water. Cut the beets into wedges or thin slices. 

• 3

  Preheat the oven to 200 °C. Place the bread slices on a baking sheet lined with parchment paper. Butter the bread slices and spread the beets over them. Cut the cheese into small pieces and place them on top of the beets. 

• 4

  Bake the sandwiches in the middle of the oven until the cheese begins to melt and turns a golden brown, about 5–7 minutes. Remove the sandwiches from the oven, top with the onion marmalade, and garnish with capers. Serve!