9 | 30 | 210 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 15 min | 2 |
2 beet(s) | Beets, raw |
2 tsp | Extra virgin olive oil (for Beets) |
2 tbsp | Goat cheese, soft |
1/2 tsp | Honey |
1 cup | Gourmet lettuce mix |
2 tbsp | Balsamic vinegar |
2 slice | Bread, sprouted, whole grain, Ezekiel 4:9 |
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.
Grain | 1.0 |
Milk Alternative | 0.2 |
Vegetables | 1.6 |