Open sandwiches have their place.  You need the bread to soak up the juices and add texture to your meal, whereas keeping it open works well to avoid bread overload and it also makes the sandwich a little more refined.

Serves 1

Ingredients

4 medium beetroot

1 tsp fresh thyme, chopped

Extra virgin olive oil

Freshly cracked black pepper and salt

1 shallot, peeled and finely sliced

3 Tbsp red wine vinegar

100g kale or spinach , stalks removed and washed well

3 cloves garlic

4 thick slices sourdough or whole wheat bread (cut on the angle)

50g goats cheese

Method

Preheat the oven 180C

Begin by preparing the beetroot.  Scrub the beetroot and place into a bowl with the thyme and 2 tablespoons of olive oil, a little salt and cracked pepper.  Toss to coat and transfer to a oven tray, add a dash of water and cover tightly with plastic wrap, then tin foil.  This will help the beets cook faster and retain their juices. Roast the beets for about 40 minutes to 1 hour or until they are tender. Remove from the oven and carefully remove the plastic wrap and foil.  Cool until you can safely handle them.  Remove the skins, and cut into thick rounds.

In a large bowl, combine the shallot, vinegar, salt and pepper and a little more oil. If possible let sit to marinate for at least 30 minutes.

To prepare the greens: Bring a large pot of lightly salted water to the boil. Line a tray with a clean cloth and set aside.

When the water is boiling add the greens and cook for 3 minutes. Drain and lay out on the cloth to drain and cool.

To assemble the sandwich: grill or toast the bread on both sides until golden, rub the slices of bread with a clove of garlic.

Heat a fry pan, add 1 Tbsp oil, 2 cloves of finely sliced garlic, allow to go golden and add the greens, season lightly with salt and pepper, toss to combine and to allow the leaves to colour ever so slightly. Remove from the heat.

Layer the greens over the toasted bread, add the garlic and any oil. Layer with the juicy beetroot and finely add the goat’s cheese, drizzle over a little oil, sprinkle of pepper and a little beetroot juice.

Enjoy!