Beet, Orange, and Chèvre Tartines for Two
Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.
Keywords
- Main Courses
- French
- Europe
- Cheese
- Fruit
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- For Two
- Sandwiches
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Cooking tools:
- Microwave
- Mixing bowl
- Plate
- Paring knife
- Measuring spoon
- Measuring cup
- Second bowl
- Food processor
- Whisk
- Cutting board
- Baguette knife
- Spatula
- Chef's knife
- Fork
- Toaster
Ingredients
- 8 ounces medium beets, trimmed, peeled, halved, and sliced ¼ inch thick
- ¼ teaspoon plus ⅜ teaspoon table salt, divided
- 2 tablespoons plus 2 teaspoons water
- 1 tablespoon white wine vinegar, divided
- ¼ teaspoon pepper, divided
- 1 orange
- 1 ounce (1 cup) arugula
- 1½ tablespoons extra-virgin olive oil
- 1½ teaspoons whole-grain mustard
- 5 ounces chèvre, crumbled (1¼ cups)
- 1 (6-inch) piece baguette, halved horizontally
- 1 tablespoon chopped toasted hazelnuts
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