Roasted Beet Tartine

This is a delicious and simple summer sandwich (not to mention easy on the eyes!) that uses the best of the summer's bounty. The possibilities are endless with this one! Ricotta instead of chèvre, burrata or fresh mozzarella, or whipped fresh butter. Radishes thinly sliced, gorgeous native tomatoes... you can really be creative! Add some sea salad and fresh herbs, and you've got yourself a meal that will wow any guest. Enjoy!

  • 2 large golden beets, roasted and peeled, sliced thin
  • 1/2 cup creamy goat cheese
  • tablespoon extra virgin olive oil
  • tablespoon honey
  • fresh chives, minced
  • sea salt
  • Your favorite bread of choice
  • Roast the beets on a baking sheet at 425° (no oil or anything is needed - you'll be peeling the skin off!) until a knife can be inserted easily - about 40 minutes to an hour.
  • Cool, peel and slice thinly.
  • Whisk the goat cheese with the olive oil and add some salt and pepper.
  • Slice the bread and spread a generous amount of goat cheese on top.
  • Add beet slices, chives, a drizzle of honey, and sea salt.