This was one of the most common school lunches as kids growing up in Sri Lanka. Our mom would make these the night before and have our lunch boxes ready for the next morning. How efficient?
Beet Root Rolls
Cook one large Beet Root with a dash of salt and water in a pressure cooker whenever you have time. Drain the water, let cool down, place in a plastic bag and leave it in the fridge until you need it. This can stay in the fridge up to 3-4 days.
When you are ready to make the Beet Root Rolls, take the cooked Beet Root, peel it and cut it in to thin slices. Sprinkle with black pepper if you like.
Take pre-sliced bread at room temperature, cut the crusts off and lightly apply a soft spread. Place the Beet Root slices on one side. Using plastic wrap roll it like a sushi roll. Twist the edges of plastic wrap like a popular candy and keep it aside for awhile. Make whatever the number of rolls you need this way. Then open the wrapped rolls, toss away the plastic wrap and cut the roll diagonally to expose the pretty color. Chilled is the best.
Cucumber Triangles
Remove seeds from a Serrano chili and chop it fine. Thinly chop some Cilantro leaves. Take about 1/2 cup of any soft spread for a loaf of bread, mix in chopped chili, Cilantro, salt, and pepper.
Thinly slice an English cucumber and spread them on a clean towel to get rid of excess moisture.
Spread slices of bread out. Apply a very thin layer of jazzed up soft spread on every slice of bread. Spread cucumber slices on one half of the slices. Close sandwiches. Shave off the edges cleaning the knife often with a wet paper towel so that edges stay clean. Cut them in the middle diagonally in to triangles. Serve chilled.
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