| Prep | Cook | Ready in | Servings | |
| 10 min | 20 min | 30 min | 1 |
| 1 beet(s) | Beets, raw (thinly sliced) |
| 1/2 tsp | Sea salt |
| 1 tsp | Extra virgin olive oil |
| 2 slice | Whole wheat bread (cut into small squares) |
| 1/2 cucumber(s) | Cucumber (sliced lengthwise to create 4 ribbons) |
| 4 medium tomato(s) | Grape tomatoes |
| 2 slice | Ham, sliced, extra lean (5% fat) (cut in half - look for nitrate free) |
| 4 cube(s) | Cheddar cheese, reduced fat (18%) (or use vegan cheese for dairy free version) |
1. Preheat oven to 375ºF.
2. Place beets on parchment-lined baking sheet, brush with oil, sprinkle with salt.
3. Bake 20 minutes or until edges start to brown. Remove from oven and let cool.
4. Assemble sandwich kebobs with bread, cucumber, tomatoes, ham and cheese.
| Grain | 1.6 |
| Meat | 0.7 |
| Milk Alternative | 0.8 |
| Vegetables | 11.1 |
