Beet, Orange, and Chèvre Tartines

Name: Beet, Orange, and Chèvre Tartines
Cuisine: Europe, French
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

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Vegetables
Fruit
Cheese
Vegetarian
Sandwiches

By Lan Lam ･ Appears in Cook's Illustrated January/February 2023

Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.

SERVES 4

TIME 25 minutes

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