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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.
This recipe was featured as part of our Mother’s Day Tea Party story.
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.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...