Ricotta & Beet Grilled Cheese Sandwich

I admit that when you first hear this version of the classic grilled cheese sandwich, it may seem like an unlikely, albeit not very good, rendition. But after getting the recipe just right, this has actually become my preferred method for grilled cheese sandwiches.  It is not only vegetarian (which is used in my Lacto-ovo Vegetarian Meal Prep menu) and boasts many health benefits from its ingredients, but it is also an amazing combination of flavors that is absolutely delicious. The sweetness in the beets makes it almost dessert-like and perfectly compliments the earthy tastes of provolone cheese for this classic comfort food. 

Ingredients - 2 sandwiches:

4 slices Ezekiel bread or whole wheat bread

1/2 cup part/ low-skim ricotta cheese
4 slices of provolone cheese

1-2 beets, greens and stems removed, peeled and grated

2 tbsp. butter

2 tbsp. red wine vinegar

2 tbsp. agave nectar

1. In a skillet over medium heat, add in agave nectar, red wine vinegar and grated beets. 
2. Stirring occasionally, cook for approximately 8-10 minutes. Drain any excess liquid from pan and beets and set aside in a separate bowl or plate.
3. Prepare each bread slice by buttering one side and spreading ricotta cheese on the other side of each slice.
   
4. In a clean skillet, over medium heat, place a bread slice butter side down on pan.
5. Layer a slice of provolone cheese on top of bread (the ricotta side), spoon beets on top of  provolone slice, top with second provolone slice and place a piece of bread ricotta side down, butter side up on the top.  
6. Once bottom slice of bread is a golden brown, flip sandwich to brown the other bread.
7. Repeat with remainder ingredients to make second sandwich. 
8. Cheese should melt completely with the sandwich in the skillet but if not or re-heating as leftovers, simply pop in a microwave for about 15-30 seconds.