Goat cheese and beet grilled cheese sandwich

2 slices organic sprouted grain bread

Cumin-flavoured beet hummus, to taste

1 small beet, oven-baked, peeled and sliced

Baby spinach, to taste

Fresh goat cheese, to taste

Fleur de sel and freshly ground pepper, to taste

+ cumin-flavoured beet hummus

1 cup (250 ml) cooked, peeled and diced beets

1 can (19 oz./540 ml) chickpeas, rinsed and drained

2 tbsp. (30 ml) olive oil

2 tbsp. (30 ml) tahini

1 1/2 tbsp. (22.5 ml) lemon juice

1 small garlic clove, chopped

1 tsp. (5 ml) ground cumin

Salt and freshly ground pepper, to taste

1. Using a toaster or a grill pan over high heat, toast the bread slices.

2. Spread one slice of bread with the cumin-flavoured beet hummus. Top with the beet slices and season with salt and pepper. Cover beets with a generous amount of the spinach.

3. Spread the goat cheese on the other slice of bread and close the sandwich. Serve immediately.

+ cumin-flavoured beet hummus

1. Using a food processor, purée the beets, chickpeas, olive oil, tahini, lemon juice, garlic and cumin until smooth. Season with salt and pepper. Refrigerate. Makes a great dip, too!