Sandwiches with Beets, Eggs, Pickled Cucumber and Olives
by Editorial Staff
Delicious sandwiches with an interesting pasta of beets, pickled cucumbers and olives and boiled eggs turn out hearty and bright. Breakfast, snack, picnic – such beautiful sandwiches will be good everywhere!
Servings: 4
Cook: 15 mins
Ingredients
- Toast bread – 4 pcs.
- Beets – 1 pc.
- Pitted olives – 6-7 pcs.
- Pickled cucumber – 1 pc.
- Eggs – 2 pcs.
- Unsweetened yogurt (or mayonnaise) – 1 tbsp
- Lemon – 1/3 pc.
- Vegetable oil (I have olive oil) – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
For filing (optional): - Fresh basil – 1 sprig
- Vegetable oil (I have olive oil) – to taste
Directions
- If desired, olive oil can be replaced with sunflower oil.
If you plan on serving sandwiches for breakfast, you can boil the eggs and beets in advance, or even make a beetroot spread in the evening, and in the morning just collect the sandwiches and serve.
- Place the eggs in cold water and boil them hard (about 7-8 minutes after boiling). Then dip the boiled eggs in cold water and leave to cool.
- Boil the beets in boiling water for about 40 minutes. Then remove the beets from the broth and leave to cool too.
- Dry the toast bread on the grill, in a sandwich maker / toaster or in a regular skillet.
- Prepare the sauce. Peel the eggs and separate the whites from the yolks. Set aside the whites, and put the yolks in a deep bowl and mash with a fork.
- Add yogurt and vegetable oil to the yolks, salt. Squeeze about 1 teaspoon of juice from the lemon and add to the yolks too.
- Stir. The sauce turned out to be homogeneous and rather thick, holds well on a fork.
- Peel the beets, cut into arbitrary large pieces and place in a blender bowl.
- Coarsely chop the cucumber and send to the beets.
- Place a few pitted olives in a bowl.
- Squeeze the remaining juice out of the lemon.
- Use a hand blender to puree the contents of the bowl. Do not add water, vegetables are juicy enough.
- The mass turned out to be quite thick. Salt the beetroot pate, if necessary. Cucumbers can contain different amounts of salt, so be guided by your taste.
- Apply beetroot paste to two toasted bread slices.
- Cut the egg whites into slices and place on top of the beetroot spread.
- Apply the yolk, yogurt and vegetable oil sauce to the egg whites.
- Top with the remaining slices of bread.
- Cut the square sandwich in half diagonally. Garnish each sandwich with beetroot, pickled cucumber, eggs and olives with a slice of protein, basil leaves and drizzle with a few drops of vegetable oil.
- Sandwiches with beets, pickled cucumber, eggs and olives are ready. Fast, original, bright and tasty. 🙂
Bon appetit!
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