Beet Orange and Chèvre Tartines
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
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