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.
- 2 medium beets
- 1 bunch spinach
- 1/2 cup chopped, parsley
- 1 large clove garlic
- 1 cup walnuts
- 4 tablespoons extra virgin olive oil
- 4 slices whole-wheat sourdough bread, toasted or not, depending on your preference
- 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.