Greens

1. Bake the beetroots at 160 degrees until the skin begins to wrinkle.

2. Place them in cold water so the skin can be easily peeled off.

3. Slice them into slices/strips the length of the sandwich bread.

4. Sear them in a pan with salt, pepper, and lemon juice.

5. Slice the cucumbers and tomatoes in the same way.

6. Wash and cut the lettuce.

Goat Cheese Cream

1. Mix cream and fresh goat cheese until a spreadable consistency.

2. Season with salt, pepper, and finely grated lemon zest.

Assembly

1. Cut the toast bread into thick slices

tip: toast or pan-fry one side, if preferred.

2. Spread both sides of the toast bread with the fresh goat cheese cream.

3. Place tomatoes and beetroot in the same direction on one side of the bread, then cucumber and lettuce. Sprinkle with a little salt and pepper before closing.

4. Wrap the sandwich in thick food paper, remembering the direction you laid the vegetable strips. Secure the back with tape.

5. Cut the sandwich across the vegetable strips for a neat presentation.

- Serve immediately and enjoy your delicious Beetroot and Goat Cheese Sandwich!