Sandwich Queen: Roasted Beet & Tapenade Tea Sandwiches
Happy Thursday! Have any of you gotten around to making any pumpkin themed dishes yet? I know I can’t get enough of them! Today’s sandwich queen post, however, does not contain any pumpkin (surprising, I know).
These little tea sandwiches are perfect for appetizers and you could even serve them open-face as a canape on an hors d’ oeuvres tray – if you wanted to be super fancy, that is.
The most time consuming part of this recipe is roasting the beets, though it’s not a lot of actual work time. If you’ve never roasted beets before (I hadn’t), gently wash them, cut the greens off, cut them in half, wrap each portion in tin foil, poke with a couple of holes, and roast at 425 degrees F for 20 minutes – flip, and roast 20 minutes more.
Once the beets have cooled, remove them from the foil and then gently peel the skin off – it should come off pretty easily at this point. You can store the roasted beets in an airtight container for up to 5 days in the fridge – so I roasted a bunch at once to use for various purposes, though you’ll really only need one for this recipe.
The slightly sweet taste of the beets combined with the briney punch of the tapenade creates a ridiculous flavor explosion on your tongue and you can use your favorite bread as a vehicle!
I’m getting more and more excited for Vegan MoFo – kickoff and theme announcement coming soon!