Beet, Orange, and Chèvre Tartines
Keywords
- Main Courses
- French
- Europe
- Cheese
- Fruit
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- Vegetarian
- Sandwiches
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.
Cooking tools:
- Microwave
- Mixing bowl
- Plate
- Paring knife
- Cutting board
- Chef's knife
- Food processor
- Measuring spoon
- Measuring cup
- Whisk
- Baguette slicer
- Toaster
- Spoon
- Spatula
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Beet, Orange, and Chèvre Tartines for Two
americastestkitchen.com
Whipped Chèvre Tartine with Orange Zest and Mint
culturecheesemag.com
Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines
americastestkitchen.com
Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two
americastestkitchen.com
Shaved Asparagus, Prosciutto, and Duxelles Tartines
americastestkitchen.com
French Tartines with Beet and Avocado
forksoverknives.com
Beet, Orange & Chèvre Salad
erlr.org
Beetroot Tart Tatin
baxters.com