Cooking time: None

1. Cut the ends off the mini baguettes and slice into rounds.
2. Generously spread two rounds with the beets that have been crushed and mixed with the yogurt.
3. Add thin slices of chevre (15 g/ 1/2 oz.), then top with diced apple that has been marinated in olive oil, balsamic vinegar, herbes de Provence, salt and pepper.
4. Assemble the sandwiches by stacking the two garnished slices and topping them with a third slice; fasten the stack in place with a pick.