Warm 1 tbsp. olive oil in a large pan over medium heat (be careful that the oil doesn’t start smoking).

Place the beet slices in the pan and grill each side (1-2 min each side), put aside in a plate.

Add approx. 2 tbsp. olive oil and sauté all the mushrooms in the pan for about 5 min or until they are roasted to your taste, reduce the temperature to low-medium heat, add the spinach and the minced garlic, cover with a lid and wait 30-45 seconds.

Mix. Add a pinch or two of sea salt, mix.

To assemble the sandwich, put a little bit of mayo on your toasts (optional), then place the beet slices on top of the toasts, add the mushroom-spinach mixture on top and place the other toast on top (or if you want less bread, only 1 slice per sandwich is fine too).