Sweet, crunchy golden delicious apples pair with creamy beets in this stunning vegetarian tea sandwich. The special ingredient that makes this sandwich sensational is the Good Spoon Vegan mayo [NOT SURE IF THEY STILL ARE IN BUSINESS], which works so well with all the components, and has that super bold color. In lieu of this mayo, I would suggest adding curry spice to mayo to get a similar effect. I love that these look like cake, due to the black pumpernickel bread from Northside Bakery in Brooklyn. I found it in my local health food store.
The quickest way to get these sandwiches done is to purchase already cooked beets which seem to be available a better stores. If you can’t find them precooked, then boil in salted water till tender, about 35 min.
MAKES 16 TRIANGLES
MAKE THE BEET/ CREAM CHEESE MIX
2 med beets, precooked, diced
4 oz cream cheese, softened
1/2 TB poppy seeds
pinch salt
pinch white pepper
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With a fork, mash together the beets and cream cheese, until beets really meld into the cream cheese, then mix in the rest of the ingredients.
MAKE THE SANDWICHES
4 slices Northside Bakery Pumpernickel Pullman bread
beet/cream cheese mix
The Good Spoon Curry Vegan Mayo
3 golden delicous apples, cut in half, then sliced thinly
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Place bread side by side. Spread cream cheese mix liberally on one slice. On the other slice, spread about a TB of the mayo. Layer rows of the apple slices on top of the mayo. Close sandwich, press to unite both halves, and trim the crusts off.
Cut on the diagonal into 2 triangles, then cut those in half so that you end of with 4 triangles. Cut those 4 triangles in half again, so that you end up with 8 total.
