Meal Kit

Roasted Beet, Goat Cheese, and Smoked Almond Tartine

with arugula and tomato-caper vinaigrette

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • 10 oz. Red Beet
  • 10 oz. Golden Beet
  • Info
    2 Mini Baguettes
  • 1 Lemon
  • 2½ oz. Baby Arugula
  • Info
    2 oz. Goat Cheese Crumbles
  • Info
    1½ oz. Smoked Almonds
  • ⅓ oz. Capers
  • 1 Roma Tomato

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Mixing Bowl

Before You Cook

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. 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. 2

    Prepare the Ingredients

    While vegetables roast, drain capers. Halve baguettes lengthwise. Coarsely chop smoked almonds. Zest lemon, halve, and juice.

  3. 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. 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. 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!

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