Beet And Goat Cheese Tartines Recipes

ROASTED BEET, GOAT CHEESE, AND SMOKED ALMOND TARTINE WITH ARUGULA AND TOMATO-CAPER VINAIGRETTE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Prepare two baking sheets with foil and cooking spray Turn oven on to 400 degrees. Let preheat, at least 10 minutes Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare and Cook Beets Trim tops off beets, peel, halve, and cut into 1/2" dice. Halve Roma tomato lengthwise. Place red beets, golden beets, and tomato halves (cut side up) separately on one prepared baking sheet. Drizzle with 1 Tbsp. olive oil and toss beets and tomato halves separately. Roast 25-35 minutes, or until tomatoes are very soft and beets can be easily pierced with a knife. 2 Prepare the Ingredients While vegetables roast, drain capers. Halve baguettes lengthwise. Coarsely chop smoked almonds. Zest lemon, halve, and juice. 3 Toast the Baguettes Place baguette halves on second prepared baking sheet and evenly distribute half the goat cheese (reserve remaining for garnishing tartines) on cut sides. Bake 4-6 minutes, or until cheese is slightly browned. Spread cheese on bread with knife--cheese will act as the "glue" to help keep toppings in place. 4 Make the Tomato-Caper Vinaigrette Once cool enough to handle, very finely mince roasted tomatoes. Add minced tomatoes and any accumulated juices to a medium mixing bowl. Add capers, 2 Tbsp. lemon juice, 2 Tbsp. olive oil, and 1/4 tsp. salt and whisk to combine. 5 Plate the Dish Toss arugula with half the tomato-caper vinaigrette and serve salad on side. Place baguette halves on a plate and top each with remaining tomato-caper vinaigrette, 1/4 cup red beets, 1/4 cup golden beets, smoked almonds, and remaining goat cheese. Garnish with lemon zest. Any extra beets can be added directly to salad or saved for another use!

BEET AND GOAT CHEESE TARTINES

Steps:

• Toss beets with balsamic vinegar. Toss frisée with oil, lemon juice, and salt and pepper to taste. Spread goat cheese on baguette, then make open-face sandwiches with toasted walnuts, beets, and frisée.

FRESH GOAT CHEESE, ROASTED BEET, AND WALNUT TART

Steps:

• HEAT the oven to 350°F. Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour.
• ALLOW the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
• HEAT the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.
• HEAT the oven to 350°F. Toss the beets and onion together and put them into the blind-baked tart shell.
• WHISK together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.