For the Creamy Pickled Beet Salad:
Make the Creamy Pickled Beet Salad: Combine all ingredients in a small bowl and stir to combine.
Assemble the Sandwiches: Transfer bread slices to a clean work surface. Butter the bread. Top with a handful of arugula, a generous spoonful of Creamy Pickled Beet Salad. Artfully arrange meatball slices on top. Garnish with herbs and serve.
Calories: 168kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 168mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg