Beet And Spinach Tartine

1. 1

   Boil the beets in salted water until tender, about 20 minutes.

2. 2

   Chop the beets in quarters and puree in a blender with the walnuts, 1/2 a garlic clove, 2 tablespoons of olive oil, and salt and pepper.

3. 3

   Cover and refrigerate.

4. 4

   Blanch the spinach for 30 seconds.

5. 5

   Place spinach, 1/2 garlic clove, half a cup of walnuts, the parsley, 2 tablespoons olive oil, and salt and pepper in the blender.

6. 6

   Puree.

7. 7

   Refrigerate.

8. 8

   Allow both mixtures to chill for at least 20 minutes.

9. 9

   Spread mixture onto a slice of sourdough, sprinkle with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.