|15 min||15 min||30 min||2|
|2 beet(s)||Beets, raw|
|2 tsp||Extra virgin olive oil (for Beets)|
|2 tbsp||Goat cheese, soft|
|1 cup||Gourmet lettuce mix|
|2 tbsp||Balsamic vinegar|
|2 slice||Bread, sprouted, whole grain, Ezekiel|
|1/2 tsp||Extra virgin olive oil|
|1 dash||Salt and pepper|
To begin roasting the beets, preheat the oven to 400°F. Place the washed beets on a sheet of aluminum foil, and drizzle with 2 tsp. olive oil. Wrap, and place in the oven for about an hour.
When cooled down, remove the peel, and slice beets about 1/4-inch thick. Season to taste. (Alternatively, roast sliced and seasoned beets for 20–30 minutes at 375°F.)
When ready to build the sandwich, mix the goat cheese and honey together, and in a separate bowl, coat the fresh greens with balsamic vinegar and remaining 1/2 tsp. olive oil. Season salad with salt and pepper to taste.
Spread the sweetened chevre on a slice of bread, stack beet slices on top, and finish with dressed greens. Top with a second slice of bread. Repeat to make the second sandwich.
Use a Panini press to finish the sandwiches, if you have one available. If not, toast and press them in a skillet or on the grill using something heavy on top, and flip after cooking for a minute or two on the first side.