Whether it’s breakfast, brunch, or lunch, sometimes nothing satisfies quite like a homemade spread atop perfectly toasted bread. With beets in season during summer and fall, this recipe for Roasted Beet Tartine makes for a unique and nutritious meal your family can enjoy on warm summer afternoons or cool autumn mornings.
- 4 medium red beets, washed
- 2 baby candy stripe beets, washed
- 1 bunch dill
- ½ cup chives, sliced thin
- 1 ½ cup toasted hazelnuts
- 1 cup olive oil
- ½ cup red wine vinegar
- 4 eggs
- ¼ lb. aged Gouda cheese, grated
- 1 loaf rustic sourdough bread
- Kosher salt
Preheat oven to 400°F.
Toss the beets with 1 tbsp. oil and a few pinches of salt. Wrap in foil and roast for 1 hour until tender. Let cool. Peel and cut into 1 inch pieces and transfer to the blender.
Blend until very fine and slowly add ¼ cup olive oil, 3 tbsp. vinegar, and salt to taste. Reserve at room temperature.
Place eggs into a pot covered with water and bring to a boil. Once boiling, set a timer for 5 minutes. After 5 minutes, cover eggs with ice water and peel after 5 minutes. Slice in half and reserve.
Slice 8 pieces of bread into ¼-inch-thick slices and drizzle with olive oil. Place in the oven on a baking sheet until toasted.
To build the tartines, cover the toast with about ½ cup beet mix. Place ½ of an egg in the center and sprinkle with chives, picked pieces of dill, hazelnuts, and cheese to finish. Drizzle with olive oil and enjoy.
Recipe by Chef Lee Wolen featured in the Tilt It Yourself series from our friends at Electrolux.