Beet Orange and Chèvre Tartines for Two
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
Instructions
Beet, Orange, and Chèvre Tartines for Two serves 2 original recipe by America's Test Kitchen.
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