This is another simple, nutritious, and delicious meal for lunch or dinner. Beets are a great addition to any dish, and they have excellent health benefits. I usually add them to salads, though they make an excellent addition to sandwiches as well. You can do variations on the salad portion of this meal by adding any of your favorite roasted veggies.

Ingredients
– A handful of cherry tomatoes, each cut in half
– 1/3 cup of corn
– 1 small avocado, or half of a large avocado
– 1 bunch of kale
– Toasted walnut pieces
– 3 or 4 steamed and peeled baby beets
– A couple of slices of fresh manchego or  cheddar cheese
– Two slices of your favorite bread (multigrain or wheat goes well!)
– Butter or oil for grilling
– Olive oil, salt, pepper
– Balsamic glaze (optional)

Directions
1. Prep your ingredients by slicing cherry tomatoes in half (so you have little half globes), chopping avocado into small cubes, and slicing beets into flat pieces (about 1/4-inch thick)
2. In a small pan over medium heat, toast walnuts until brown and smoky, but be careful not to burn. Set aside.
2. In a bowl, mix kale, olive oil, salt, pepper, and (optional) balsamic glaze to combine. Add in cherry tomatoes, corn, and avocado. Mix salad well, and top with toasted walnuts. Set aside.
3. Butter both slices of bread on one side, and place one slice of the bread (butter-side down) on the pan.
4. Layer slices of cheese, topped with slices of beets. Sprinkle beets with a dash of sea salt. Place second slice of bread on the sandwich (butter-side up).
5. Grill sandwich, flipping so both sides brown, until bread is toasty and cheese is melted.
6. Place sandwich on serving plate, and enjoy with your salad!