Beet, Orange, and Chèvre Tartines for Two

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

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Vegetables
Fruit
Cheese
For Two
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 2

TIME 25 minutes

Beet, Orange, and Chèvre Tartines for Two

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