This recipe offers up a dynamic way to approach a vegetarian tea sandwich—with beets and apples, who really complement each other, united by a curry vegan mayo. The shocking color really makes them stand out.
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. The special ingredient that makes this sandwich sensational is the Good Spoon Vegan mayo, which works so well with all the components, and has that super bold color. I love that these look like cake, but definitely supply a healthy dose.
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 white pepper
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
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.