Try an open-faced sandwich fit for tea time on Mother's Day
Servings: 10 to 15
The sandwich
1 loaf seven-grain bread
1 large beet, grated
1 large carrot, grated
1 teaspoon cilantro, chopped
1 teaspoon lime zest
½ teaspoon lime juice
Cilantro for garnish
Pistachio spread
1 cup unsalted pistachios
2 to 3 tablespoons water
Pinch of salt
Method
The sandwich
Slice bread into two-by-three-inch rectangles and set aside. Grate beet into a bowl and set aside. Grate carrot using smaller grater size into another bowl, then add chopped cilantro, lime zest and lime juice; mix well. (Do not combine beets and carrots until ready to serve, as carrots will turn pink.) To prepare the sandwiches, spread pistachio mix (see recipe below) on pre-cut bread slices, mix beet and carrots together and top spread with mixture. Garnish with cilantro. Serve, open-faced, immediately.
Pistachio spread
Combine ingredients in food processor.
Pulse until large chunks are broken up.