Golden Beet & Roasted Red Pepper Sandwich on Focaccia with Fresh Rosemary, Goat Cheese & Balsamic

2 yellow beets, peeled and sliced into ½ inch rounds
1 red capsicum, halved and cored
Olive oil
1 cup goat cheese
2 sprigs fresh rosemary, finely chopped
Balsamic reduction
Mixed greens and/or arugula
Salt and pepper
Focaccia

Preheat the oven to 220 degrees celsius.

Peel and slice beets into ½ inch rounds. Toss beet slices in a touch of olive oil and some salt and lay in a single layer on a baking sheet. Bake for 15-20 minutes until the beets are lightly browned. Once cool enough to handle, remove slices from the baking tray and set aside.

Turn the oven up to a 260 degree broil. Lightly oil a halved and cored bell pepper and place, skin side up, on the baking tray. Broil for 10-15 minutes, until the pepper's skin is black and bubbly. Remove from the oven and let cool. The pepper's blackened skin should peel off easily.

Halve some focaccia. Stack beets and peppers on the bread. Top with finely chopped fresh rosemary, a very healthy crumbling of goat cheese, a drizzle of balsamic reduction and some mixed greens.

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