Beet, Orange, and Chèvre Tartines for Two
By Lan LamPublished on December 5, 2022
Time
25 minutes
Yield
Serves 2
Ingredients
Before You Begin
You can use red, gold, or chioggia beets in this recipe. Look for beets that are about 4 inches in diameter. Rustic country bread or a fine-crumbed bread such as pain de mie or brioche can be substituted in this recipe; cut slices that are 6 inches wide and ¾ inch thick and toast. Serve these sandwiches as a light lunch or brunch; eat with a knife and fork.
Instructions
- Toss beets and ¼ teaspoon salt in large bowl. Add 2 teaspoons water and cover with plate. Microwave until beets can be easily pierced with paring knife, about 8 minutes, stirring halfway through microwaving. Add 1½ teaspoons vinegar and ⅜ teaspoon pepper and toss to combine; set aside.
- Cut away peel and pith from orange. Cut orange into ½-inch pieces (you should have about 1 cup) and transfer to second bowl. Process arugula, oil, mustard, remaining ⅜ teaspoon salt, remaining 1½ teaspoons vinegar, and remaining ⅜ teaspoon pepper in food processor until finely chopped, about 8 seconds, scraping down sides of bowl as needed. Transfer to bowl with orange pieces and toss to combine.
- In separate bowl, whisk chèvre and remaining 2 tablespoons water until smooth. Divide chèvre mixture evenly among bread pieces and spread into even layer. Distribute half of orange mixture over chèvre spread. Top with beets and remaining orange mixture. Sprinkle with hazelnuts. Serve.
Time
25 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
In this French open-faced sandwich, earthy beets pair with vibrant orange and tangy chèvre to make colorful, flavor-packed tartines. We reduced the usual lengthy cooking time for the beets by slicing them thin, seasoning them well, and steaming them in the microwave. Dressing the beets with white wine vinegar while they were still hot mellowed the vinegar's tang. Thinning the chèvre with water created a spreadable consistency so that it could be smeared across a baguette before the oranges, beets, and a peppery arugula–olive oil dressing were arranged on top. Finally, a sprinkle of chopped hazelnuts provided nutty sweetness and crunch.
Want more? Read the whole storyBefore You Begin
You can use red, gold, or chioggia beets in this recipe. Look for beets that are about 4 inches in diameter. Rustic country bread or a fine-crumbed bread such as pain de mie or brioche can be substituted in this recipe; cut slices that are 6 inches wide and ¾ inch thick and toast. Serve these sandwiches as a light lunch or brunch; eat with a knife and fork.
Instructions
- Toss beets and ¼ teaspoon salt in large bowl. Add 2 teaspoons water and cover with plate. Microwave until beets can be easily pierced with paring knife, about 8 minutes, stirring halfway through microwaving. Add 1½ teaspoons vinegar and ⅜ teaspoon pepper and toss to combine; set aside.
- Cut away peel and pith from orange. Cut orange into ½-inch pieces (you should have about 1 cup) and transfer to second bowl. Process arugula, oil, mustard, remaining ⅜ teaspoon salt, remaining 1½ teaspoons vinegar, and remaining ⅜ teaspoon pepper in food processor until finely chopped, about 8 seconds, scraping down sides of bowl as needed. Transfer to bowl with orange pieces and toss to combine.
- In separate bowl, whisk chèvre and remaining 2 tablespoons water until smooth. Divide chèvre mixture evenly among bread pieces and spread into even layer. Distribute half of orange mixture over chèvre spread. Top with beets and remaining orange mixture. Sprinkle with hazelnuts. Serve.
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