Beet, Orange, and Chèvre Tartines

Name: Beet, Orange, and Chèvre Tartines
Yield: Serves 4
Cuisine: Europe, French
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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Appears in Cook's Illustrated January/February 2023

Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.

SERVES4

TIME25 minutes

WHY THIS RECIPE WORKS

In this French open-faced sandwich, earthy beets pair with vibrant orange and tangy chèvre to make colorful, flavor-packed tartines. We reduced the usual lengthy cooking time for the beets by slicing them thin, seasoning them well, and stea...

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