These tasty sandwiches combine hearty roasted beets with smoky salmon and tangy yogurt. While they’re fantastic sliced into finger sandwiches, they’re also good left whole—and make a great lunch when paired with a green salad.
What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand.
Cold-smoked salmon is available at most grocery stores and is the most common smoked salmon available. If you can’t find it, go ahead and substitute gravlax.
1Combine dill and yogurt in a small mixing bowl and stir until dill is evenly incorporated. Season with salt and freshly ground black pepper.
2Spread dill yogurt on one side of each bread slice; place sliced beets in a thin layer on 4 of the bread slices, over the yogurt. Layer smoked salmon over the beets, and close sandwiches with remaining slices of bread. If using as tea sandwiches, trim the edges again, and cut each sandwich crosswise into 4 long rectangles. Serve.
Beverage pairing:Anderson Valley Boont Amber Ale, California. Rich brown bread, dark beets, and smoked fish all call out for a rich, malty beer. An amber ale is a good fit, such as this one from Northern California. It has just enough hops to keep it interesting, but the sharpness is not accentuated, which makes it a good pair with food.