Rainbow Vegetable Sandwiches

Dana Sides

30 minutes

8-10 kids

Rainbow Vegetable Sandwiches

Rainbow Vegetable Sandwiches | Photographer: Itamar Ginsburg. Food Stylist: Einav Riechner

Ruth Sirkis’s “Yeladim Mevashlim” (Hebrew for “Kids Cook”) is one of Israel’s most iconic children’s cookbooks, and it left a lasting impression on Dana Sides, a recipe developer, lecturer, and food researcher focused on exploring the connection between food and family. Now a mother herself, she was inspired to recreate the “rainbow sandwiches” with her kids, changing the recipe from tea sandwiches to heartier ones that everyone can customize. 

As she flipped through the book, she says, “In one moment, I had this colorful image of different colored spreads, toasted sourdough bread, and bowls filled with vegetables, fruits, and cheese, from which everyone could create their own beautiful and colorful sandwich.”

Leftover spreads should be stored in airtight containers and can keep in the refrigerator for up to 4 days. 


For the pink sour cream spread:

1 small beet, baked (see recipe), or vacuum-packed

Coarse salt

½ cup raw pecans

3 tablespoons olive oil

8 fl oz / 200 ml full-fat sour cream

Salt, to taste


For the yellow tahini:

½ cup raw tahini

1 lemon juice, juiced

Salt, to taste

Ice cold club soda, to taste

½ tablespoon ground turmeric


For the green avocado pesto:

⅓ cup roasted salted cashews

1 garlic clove

½ ripe avocado

1 bunch basil leaves

Coarse salt, to taste

¼ lemon, juiced 

¼ cup high quality olive oil


To serve:

Sourdough bread slices

Olive oil

Sliced vegetables and fruit (cucumbers, cherry tomatoes, small peppers, radishes, grapes, cherries)

Crumbled feta cheese

Labneh or mini mozzarella balls


  1. Prepare the pink sour cream spread: Preheat the oven to 425F / 220C and line a baking tray with parchment paper. Sprinkle coarse salt in an even layer and place the beetroot, skin-on, on top. Roast in the oven for 1 hour. Cool and peel. Place the peeled beet, pecans, and olive oil in the bowl of a food processor and grind to a paste. Add sour cream, season with salt to taste, and process to a smooth cream. Transfer to an airtight container and keep refrigerated.
  2. Prepare the yellow tahini: Meanwhile, beat the tahini, lemon juice, and a little salt to a paste with a whisk. Gradually add soda water while whisking to the desired consistency. Add turmeric and mix well. Transfer to an airtight container and keep refrigerated.
  3. Prepare the green avocado pesto: Place the cashews, garlic, avocado, basil leaves and a little salt in the bowl of a food processor and grind to a paste. Add three tablespoons of olive oil and the lemon juice gradually and process until smooth. Taste and adjust the seasoning to taste. Transfer to a jar, cover with the remaining olive oil and close.
  4. To serve: Toast the sourdough slices and drizzle a little olive oil on top.
  5. Serve the toast with the colorful spreads, the vegetables, fruit and the cheeses. Every kid can assemble their own colorful and delicious sandwich.