The tartine is a glorious sandwich with many faces. Theres 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.