Roasted Beet, Goat Cheese, and Smoked Almond Tartine
with arugula and tomato-caper vinaigrette
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
Summertime and the livin' is easy, especially with this roasted beet, goat cheese, and smoked almond tartine. Tartines are simply open faced sandwiches, and we like to treat these mini baguettes like canvasses for creating edible masterpieces. You're the artist with this dish that combines the earthy sweetness of roasted beets, creamy tanginess from crumbled goat cheese, and just the right finishing crunch from smoked (yes, smoked!) almonds. This is just the kind of fresh deliciousness that'd make Billie Holiday croon.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare and Cook Beets
Trim tops off beets, peel, halve, and cut into ½" 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.
Prepare the Ingredients
While vegetables roast, drain capers. Halve baguettes lengthwise. Coarsely chop smoked almonds. Zest lemon, halve, and juice.
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.
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 ¼ tsp. salt and whisk to combine.
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, ¼ cup red beets, ¼ 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!
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