Beet, Orange, and Chèvre Tartines | America's Test Kitchen
Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.
Keywords
- Main Courses
- French
- Europe
- Cheese
- Fruit
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- Vegetarian
- Sandwiches
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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