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Beet and carrot sandwiches with pistachio spread

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


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.

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