Name: Beet, Orange, and Chèvre Tartines
Total time: 25 min
Cuisine: FrenchEurope
Ingredients: 1 pound medium beets , trimmed, peeled, halved, and sliced ¼ inch thick; ¾ teaspoon table salt , divided; 5 tablespoons water , divided; 2 tablespoons white wine vinegar , divided; ½ teaspoon pepper , divided; 2 oranges; 2 ounces (2 cups) arugula; 3 tablespoons extra-virgin olive oil; 1 tablespoon whole-grain mustard; 10 ounces chèvre , crumbled (2½ cups); 2 (6-inch) pieces baguette , halved horizontally; 2 tablespoons chopped toasted hazelnuts

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.

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Before You Begin

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; cut slices that are 6 inches wide and ¾ inch thick and toast. We also have a version of this recipe scaled down to serve two.

Instructions

Toss beets and ½ teaspoon salt in large bowl. Add 1 tablespoon water and cover with plate. Microwave until beets can be easily pierced with paring knife, about 10 minutes, stirring halfway through microwaving. Add 1 tablespoon vinegar and ¼ teaspoon pepper and toss to combine; set aside.

Cut away peel and pith from oranges. Cut oranges into ½-inch pieces (you should have about 2 cups) and transfer to second bowl. Process arugula, oil, mustard, remaining ¼ teaspoon salt, remaining 1 tablespoon vinegar, and remaining ¼ teaspoon pepper in food processor until finely chopped, about 10 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 ¼ cup 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.