Preheat the oven to 450 °F. Wrap the beets individually in aluminum foil. Toss the into a roasting pan and place in the oven. Cook for about 40 to 50 minutes, or until a knife can easily slip into the flesh.
Let the beets cool slightly, peel them, then thinly slice the beets into 1/4 inch rounds.
Sprinkle the almonds into a skillet set over medium-low heat. Cook for about 5 minutes, tossing occasionally.
Remove from heat before they burn.
Toss the greens with a tablespoon or so of a vinaigrette. Something really basic.
Add the almonds to the greens.
Toast the slices of bread.
Spread an ounce of goat cheese on two slices of the bread. Top each of those with a few slices of avocado, a little bit of the salad, and then a few slices of beets. Season with salt and pepper to taste. Top each with another slice of bread. Slice in half and serve.
