Beet-and-Goat-Cheese Tea Sandwiches
- 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
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.