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For the past couple of Decembers I have salivated gone through Mrs. Montazemih’s Hors d’oeuvre section of her cookbook looking for appetizer inspiration. The other day I landed upon various mini open faced sandwiches and one in particular grabbed my attention.  I loved these because they are not only very quick to put together, but also because they are also a bit different than the regular appetizers.  I also find them very festive looking for this time of the year!

I did some tweaking to the recipe and here we are with my own version of Laboo va Mast Sandwich, Beet and Yogurt Sandwich.

This recipe is for 12 mini sandwiches. You can increase the amounts as needed if you need to make these for a crowd.

Ingredients

3 slices of white bread
2 medium beets
2-3 tbsp salted butter
1/2 cup yogurt
salt
oil
Dill for garnish

For this recipe you can either roast or steam your beets. Regardless, scrub them clean first.

I personally love to roast beets. Place beets on a cooking tray lined with aluminium foil. Rub with a touch of oil and roast at 400° for one hour or until a fork easily goes through.  Once ready peel beets and cut into 1/4 inch slices.

To assemble toast bread then spread with a thin layer of butter.  Then add a slice of beet and sprinkle some salt on top.  Then top with a dollop of yogurt.  Finish with a few dill leaves.

If you really want to get fancy you can cut the bread slices with cookie cutters for some added style and prettiness.  You can also pipe in the yogurt for some fancy decorative touch!

For those of you who are Gluten intolerant rejoice. The bread that I used is a new discovery for me and I love it.

I baked this loaf of bread at home using Gluten Free Pantry’s Favorite Sandwich Bread Mix. It’s simply soft and delicious.  Best part of all, my Gluten Free friends can comfortably enjoy these Hors d’oeuves!

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