Beet & Goat Cheese Tartines

• Vegetarian

• Produce

  • 4 Red and/or golden beets, small

• Condiments

  • 1 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Pepper, ground
  • 1/4 tsp Salt
  • 1 Thyme and/or flaky sea salt, Fresh

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 slices Whole grain bread, crusty

• Dairy

  • 4 oz Goat cheese, soft
  • 2 tbsp Milk

Found on eatingwell.com

Description

Ingredients

• 4 small red and/or golden beets, scrubbed
• 1 tablespoon extra-virgin olive oil, plus more for garnish
• 1 tablespoon white balsamic vinegar
• ¼ teaspoon salt
• Ground pepper to taste
• 4 ounces soft goat cheese, at room temperature
• 2 tablespoons milk
• 4 slices crusty whole-grain bread ( ½ inch thick), lightly toasted
• Fresh thyme and/or flaky sea salt for garnish

Directions

• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 15 minutes. Let stand on a clean cutting board until cool enough to handle. Rub off the skins with your fingers or a paper towel. Cut the beets into wedges or slices. Transfer to a bowl and toss with oil, vinegar, salt and pepper. Stir goat cheese and milk in a medium bowl until smooth. Season with pepper. Spread about 2 tablespoons of the mixture on each piece of toast. Top with some of the beets and garnish with thyme and/or flaky salt, if desired.

Nutrition