Beet And Spinach Tartine Recipe
The tartine is a glorious sandwich with many faces. There's the cheese-laden version, or the innovative ham and Gruyére tartine that uses a waffle instead of bread. Picking a favorite from this vast world of single-slice sandwiches would be a grueling task, but the fairest of them all? Definitely my beet and spinach spreads. Puréeing beets and spinach with walnuts for a sturdier spreading texture produces a two chromatic shades of fuchsia and bright green, great for a quick appetizer. Plus, these are both vegan and delicious. Yes, I just dropped those two words in the same sentence.
This recipe is from the Sunday Supper repertoire.
Beet And Spinach Tartine Recipe
Prep Time
20
minutes
Cook Time
30
minutes
Servings
4
Total time: 50 minutes
Ingredients
- 2 medium beets
- 1 bunch spinach
- 1/2 cup chopped
- 1 large clove garlic
- 1 cup walnuts
- 4 tablespoons extra virgin olive oil
- 4 slices whole-wheat sourdough bread
Directions
- Boil the beets in salted water until tender, about 20 minutes.
- Chop the beets in quarters and purée in a blender with the walnuts, 1/2 a garlic clove, 2 tablespoons of olive oil, and salt and pepper. Cover and refrigerate.
- Blanch the spinach for 30 seconds. Place spinach, 1/2 garlic clove, half a cup of walnuts, the parsley, 2 tablespoons olive oil, and salt and pepper in the blender. Purée. Refrigerate.
- Allow both mixtures to chill for at least 20 minutes.
- Spread mixture onto a slice of sourdough, sprinkle with salt and pepper and serve.