BEET SANDWICH

Ingredients

• 2 medium beets cold boiled beets (Should be fully cooked and completely cooled before use. You can boil them ahead of time and refrigerate overnight.)
• 1 pinch salt (Add to taste when seasoning the chopped beets.)
• 1 pinch pepper (Freshly ground black pepper works well here.)
• 1 dash vinegar (A small splash — just enough to add brightness. White or malt vinegar are both suitable.)
• 4 slices thin slices of white bread (Sliced thinly. A standard sandwich loaf works well. You will use 2 slices per sandwich.)
• 1 tablespoon butter (Softened at room temperature so it spreads easily without tearing the bread.)
• 4 tablespoons cream cheese (Allow to soften at room temperature for a few minutes so it spreads smoothly. Use approximately 1 tablespoon per slice of bread.)

Instructions

1. 1Place your cold boiled beets on a clean chopping board. Using a sharp knife, chop them as finely as you can — aim for small, even pieces roughly the size of a pea or smaller. Transfer the chopped beets to a small mixing bowl. Add a pinch of salt, a pinch of pepper, and a small dash of vinegar. Stir everything together until the beets are evenly coated. Taste and adjust the seasoning if needed. Set aside.
2. 2Lay all four slices of white bread flat on your work surface. Using a butter knife or the back of a spoon, spread a thin, even layer of softened butter over one side of each slice. The butter should lightly coat the surface — you are not looking for a thick layer, just enough to add a subtle richness and help hold the fillings in place.
3. 3Take two of the buttered bread slices — these will be the bases of your sandwiches. Spoon approximately 1 to 2 tablespoons of cream cheese onto the buttered side of each slice. Use the back of the spoon or a butter knife to spread it into an even layer, covering the surface all the way to the edges. The cream cheese acts as both a flavour layer and a barrier that helps prevent the beet juices from soaking through.
4. 4Using a spoon, scoop the seasoned chopped beets from your bowl and distribute them evenly over the cream cheese layer on each bread base. Spread them out so the beets cover the surface in a single, even layer. Try not to pile them too thickly or the sandwich will be difficult to hold together. If there is excess liquid from the beets sitting at the bottom of the bowl, try to leave that behind — too much moisture can make the bread soggy.
5. 5Take the remaining two buttered bread slices and place them buttered-side down on top of the beet-covered bases to close each sandwich. Press down gently with the palm of your hand to help everything hold together. If you like, use a sharp knife to cut each sandwich in half diagonally or straight across. Serve immediately for the best texture, as the bread can soften over time from the beet moisture.