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Beet-and-Goat-Cheese Tea Sandwiches

  • Yield: Makes 72
Beet-and-Goat-Cheese Tea Sandwiches

Source: Martha Stewart Weddings, Spring 2012


  • 1 Chioggia beet (about 10 ounces), thinly sliced on a mandoline
  • 4 ounces goat cheese, room temperature
  • 1/4 teaspoon ground turmeric powder
  • 18 thin slices white bread


  1. Cut beet slices into rounds with a 1 1/4-inch cookie cutter. Stir together goat cheese and turmeric. Using an offset spatula, spread a thin layer of goat cheese mixture on the bread. Cut bread into rounds with a 1 1/2-inch cookie cutter. (Clean cutter between each cut to insure even edges.) Place one beet round on bread and serve immediately.

Reviews (3)

  • Caseypop 8 Jul, 2013

    Hi Putchy,
    Look up the Chioggia beet on google. You will see pictures of the beat. This will explain the 'stripes'. Imagine if we did this with apples(and didn't mind the seeds nor core). Take a slice of bread. Spread -spreadable cream cheese on it. Slice an Apple into paper thin slices- (see through) Now take a cookie cutter and make a perfectly round thin apple slice with the cookie cutter. Then, cut the bread w/the cheese on it w/same cutter Stack them- this is the simple hors d'oeuvre

  • Sara_Ellen 1 Aug, 2012

    The variety of beet is red and white striped inside. You do nothing more than prepare and slice the beet and to achieve the stripes. This is a really clever use of it.

  • Putchy 14 Apr, 2012

    this recipe is as clear as mud. How do you get the stripes. I have never seen your ideas less clear, am I missing a page here maybe....???