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.


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