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.