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The colors and textures of autumn burst forth in this brilliant sandwich. This is a great way to work healthful vegetables into afternoon tea.


Beet Mixture
1 16-ounce jar Harvard beets, drained
6 ounces cream cheese
1 garlic clove, minced
pinch of sugar
1/2 cup gorgonzola cheese, crumbled
1/3 cup toasted and ground walnuts

In a food processor, blend the beets, cream cheese, garlic, sugar, and gorgonzola. Add ground walnuts at the end just to blend. Place mixture in storage container.

Carrot Mixture
1 15-ounce jar baby carrots, drained
1 8-ounce package cream cheese
2 green onions, minced
1 loaf hearty white sandwich bread
1 loaf hearty dark wheat sandwich bread

In a food processor, blend the carrots, cream cheese, and green onions until spreadable. Salt to taste. Place mixture into a storage container.

To assemble sandwiches, spread one piece of white bread with beet mixture and another piece of white bread with carrot mixture. Place a slice of dark wheat bread between the two fillings. Trim the crusts and slice into 3 finger sandwiches.