Beet, Orange, and Chèvre Tartines | America's Test Kitchen

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