Heat oven to 450° F. Wrap the beets in a large piece of aluminum foil and bake until easily pierced with a paring knife, 35 to 45 minutes. Let cool, then, using a paper towel, remove the skins. Thinly slice.
Heat the oil in a large skillet over medium-high heat. Add as much spinach as will fit in the skillet. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, tossing frequently and adding more spinach when there is room, until just wilted, 2 to 3 minutes. Stir in the vinegar.
Meanwhile, combine the goat cheese, raisins, and ¼ teaspoon pepper in a small bowl.
Divide the sliced beets, spinach, and goat cheese spread among the rolls.
2cups shredded cooked chicken or rotisserie chicken
5ounces baby spinach, chopped
2teaspoons dried thyme
DIRECTIONS
Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.
Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.
