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
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  • 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
  1. Boil the beets in salted water until tender, about 20 minutes.
  2. 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.
  3. 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. 
  4. Allow both mixtures to chill for at least 20 minutes.
  5. Spread mixture onto a slice of sourdough, sprinkle with salt and pepper and serve.
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