Like with many things, veggie sandwiches (the healthy ones) are always doomed to fail. The problem is sandwich makers would usually pack the bread with so much green, leafy vegetables that the eater would gag at the first sight of it. A good veggie sandwich lies on balance, which is what exactly this sandwich recipe will be teaching us.

Here’s something from YumSugar.

Ingredients: (serves 2)

2 medium beets, stems discarded, and rinsed

1/4 cup slivered almonds

1 cup mixed greens

A few tablespoons of vinaigrette

4 slices whole grain bread

2 ounces goat cheese

1 avocado, sliced

Salt and pepper

Procedure:

- Preheat the oven to 450 °F. Wrap the beets individually in aluminum foil. Toss the into a roasting pan and place in the oven. Cook for about 40 to 50 minutes, or until a knife can easily slip into the flesh. Let the beets cool slightly, peel them, then thinly slice the beets into 1/4 inch rounds.

- Sprinkle the almonds into a skillet set over medium-low heat. Cook for about 5 minutes, tossing occasionally. Remove from heat before they burn.

- Toss the greens with a tablespoon or so of a vinaigrette. Something really basic. Add the almonds to the greens.

- Toast the slices of bread.

- Spread an ounce of goat cheese on two slices of the bread. Top each of those with a few slices of avocado, a little bit of the salad, and then a few slices of beets. Season with salt and pepper to taste. Top each with another slice of bread. Slice in half and serve.

Roasting beets is actually quite hard. Some beets have to be roasted for over one hour (sometimes two hours), so you have to be careful with cooking these root-grown veggies. Needless to say, you cannot pair this sandwich with a veggie salad. I suggest eating them on its own with some delicious wine to go with it.