Roast Beef & Golden Beet Tea Sandwiches

Roast Beef & Golden Beet Tea Sandwiches

Brioche slices, spread with butter and Walnut-Basil Pesto, enclose layers of savory roast beef and raw golden beet to produce a delectable sandwich perfect for a refined tea party. Pictured with our Smoked Salmon & Radish Canapés.

Roast Beef & Golden Beet Tea Sandwiches
Serves: 9
Resist the urge to cook the beet before using it, and you will be amazed at the refreshing flavor and texture the root vegetable will add to this teatime offering.
  • 3 tablespoons unsalted butter, softened
  • 6 slices brioche sandwich bread
  • Walnut-Basil Pesto (recipe follows)
  • 1 medium golden beet, peeled
  • 9 thin slices deli-style roast beef
  1. Spread a thin, even layer of butter onto bread slices. Spread a layer of Walnut-Basil Pesto over butter on all bread slices.
  2. Place beet on a cutting board. Using a very sharp knife, cut beet into enough very thin slices to cover pesto layer of 3 bread slices.
  3. Ruffle 3 roast beef slices and place over each beet layer. Top with remaining bread slices, pesto side down, to make 3 sandwiches.
  4. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 equal rectangles.
Make-Ahead Tip: Sandwiches can be assembled a few hours before serving, covered with a damp paper towel, placed in a covered container, and refrigerated.

Walnut-Basil Pesto
Serves: approximately ½ cup
In this garlic-free, but flavor-filled, variation on basil pesto, toasted walnuts replace the traditional pine nuts.
  • 2 cups loosely packed fresh basil leaves
  • ¼ cup toasted chopped walnuts
  • ¼ cup extra-virgin olive oil, plus additional for covering pesto
  • ¼ cup freshly grated Parmesan cheese*
  • 1 tablespoon chopped fresh flat-leaf Italian parsley
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  1. In the container of a blender, pulse together basil, walnuts, olive oil, cheese, parsley, lemon juice, salt, and pepper until a smooth purée forms.
  2. Transfer mixture to a small glass bowl or jar. Pour a thin layer of olive oil over pesto. Press plastic wrap onto surface. Cover container, refrigerate, and use within a day.
*We grated the amount needed from a block of cheese using a Microplane fine cheese grater to achieve a wispy, light texture.




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