Curried Beet Tea Sandwiches
(45 min. — makes 16 tea sandwiches)
1 medium onion, chopped fine
2 T vegetable oil
1/4 t. cumin seeds
1/4 t. mustard seeds
1/2 lb. beets, chopped into matchsticks
2-3 green chilies, seeds removed, chopped fine
1/4 t. salt, or to taste
1 t. lime juice, or to taste
8 slices bread (wheat, white, or multigrain, your choice)
1. Sauté onions with oil, cumin seed, and mustard seed until golden-translucent.
2. Add beets, green chilies, and salt and cook on medium-high, stirring as needed, until beets are cooked through and starting to caramelize, which will bring out the flavor.
3. Stir in lime juice and simmer 5-10 minutes more. Taste and adjust seasonings as desired.
NOTE: If you want the spread to be very fine, let cool, then process in food processor. Sometimes I do this, sometimes I go with a more rustic tea sandwich, usually depending on what kind of bread I’m using.
4. Spread curried beets on four slices of bread; top with other four slices.
5. Trim off edges, and then slice in quarters (use a damp paper towel to clean the knife before and between quartering cuts for a pristine appearance).
NOTE: Curried beets can be made a day in advance; it’s best to assemble sandwiches just before serving.
