Beet And Spinach Tartine

Ingredients

• 2 medium beets
• 1 bunch spinach
• 1/2 cup chopped
• parsley
• 1 large clove garlic
• 1 cup walnuts
• 4 tablespoons extra virgin olive oil
• 4 slices whole-wheat sourdough bread
• toasted or not
• depending on your preference

Instructions

1. Boil the beets in salted water until tender, about 20 minutes.
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. Cover and refrigerate.
4. Blanch the spinach for 30 seconds.
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. Puree.
7. Refrigerate.
8. Allow both mixtures to chill for at least 20 minutes.
9. Spread mixture onto a slice of sourdough, sprinkle with salt and pepper and serve.