Roasted Beet, Goat Cheese, and Smoked Almond Tartine

Ingredients

• 1 Red Beet
• 1 Golden Beet
• 1 Roma Tomato
• ⅓ oz Capers
• 2 Mini Baguettes
• 1 ½ oz Smoked Almonds
• 1 Lemon
• 2 oz Goat Cheese Crumbles
• 2 ½ oz Baby Arugula
• Olive Oil
• Salt
• baguettes lengthwise. Coarsely chop smoked
• almonds. Zest lemon, halve, and juice.

Instructions

1. 1

   Cook Within: Beets are fully cooked when skin is easily pierced with a knife or Juice from red beets tends to “dye” other foods it touches, which is why we recommend separating red and golden beets when roasting. In fact, the original recipe for red velvet cake calls for beet juice to give it its distinctive coloring.

2. 2

   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) sep- 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

3. 3

   Make the Tomato-Caper Vinaigrette: Once cool enough to handle, very finely mince roasted tomatoes. Add minced tomatoes and any capers, 2 Tbsp. lemon juice, 2 Tbsp. olive oil, and ¼ tsp. salt and whisk to combine.

4. 4

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

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, ¼ cup red beets, ¼ cup golden beets, smoked almonds, and remaining goat cheese. Gar- nish with lemon zest. Any extra beets can be added directly to salad or saved for another use!

6. 6

   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 recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half is baked onto baguettes and remaining garnishes tartines. vinaigrette is used twice. Half dresses salad and remaining is used on tartines. the recipe before you start–we promise it will be time

7. 7

   While vegetables roast, drain capers. Halve