Crumble the goat cheese and cut the manchego cheese into thin slices. Add them both to a small bowl and set aside.
Heat a large frying pan with a tablespoon of olive oil on medium heat.
Add the sliced onion to the pan and sauté it in olive oil for about 10 minutes or until they are golden brown and caramelized.
Thinly slice the beets and peel the carrots into thin ribbons (I used a vegetable peeler). Add them to the pan with the onions and continue cooking for a few minutes.
Add in the kale and cook until it begins to wilt.
Add the honey and balsamic vinegar to the pan and cook the vegetables in this sauce for 5 minutes on low heat. Turn off the heat and set aside.
Butter one side of each slice of bread. Heat a skillet on medium heat and place the bottom pieces of bread on the griddle (butter face down).
Spread a thin layer of hummus and pesto on the bread slices. Then, layer on the cheese you have set aside and evenly distribute it between the 4 slices. Top each piece with a big spoonful of the vegetable mixture. Lastly, put the top piece of bread on.
Place a pot or heavy lid on top of the sandwiches to help the cheese melt. When the bottoms are golden brown, flip them over and brown the other side.
Slice the grilled cheese on the diagonal for the ultimate final touch!
