Beet and Apple Tea Sandwiches

Beet and Apple Tea Sandwiches

These vegan Beet and Apple Tea Sandwiches make a scrumptious savory for afternoon tea. Beet and Apple Tea Sandwiches pictured with Roasted Garlic Hummus Tea Sandwiches

Beet and Apple Tea Sandwiches
Serves: 12
 
Ingredients
  • 3 to 4 large golden beets, cleaned
  • 2 tablespoons plus 1 teaspoon white balsamic vinegar, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsulphured molasses
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 3 Honeycrisp apples
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon chopped chives
  • 6 slices Dave’s Killer Bread Thin-Sliced 21 Whole Grains and Seeds, frozen
  • ½ cup fresh arugula
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Tightly wrap each beet in foil and place on foil-lined pan.
  3. Bake for 45 minutes. Test done-ness by piercing beets with a knife. If there is any resistance, continue baking in 15-minute increments until knife can easily pierce beets. Remove from oven, and let cool completely in foil. Once cooled, unwrap beets and transfer to a cutting board.
  4. Using a sharp knife, slice beets into ¼-inch-thick slices. Using a 1¾-inch square cutter, cut 12 squares from beet slices.
  5. In a medium bowl, whisk together 2 tablespoons vinegar, oil, molasses, salt, and pepper. Add beet squares and let marinate for at least 1 hour.
  6. Core apples. Using a sharp knife, cut apples into ¼-inch-thick slices. Using a 1¾-inch square cutter, cut 12 squares from apple slices. Place apple squares in a large bowl and toss in remaining 1 teaspoon vinegar.
  7. Using a 1¾-inch square cutter, cut 4 squares from each frozen bread slice. To let bread thaw and to prevent drying out during assembly, cover with damp paper towels, or store in a resealable plastic bag.
  8. In a small bowl, stir together mayonnaise and chives. Spread mayonnaise mixture in a thin even layer onto each bread square.
  9. On 12 bread squares, place a marinated beet square and an apple square on each. Top apple with arugula. Cover with remaining bread squares, mayonnaise side down. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to 30 minutes until serving time.

 

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