Ingredients

Equipment Needed

• •Heavy-duty aluminum foil
• •Rimmed baking sheet
• •Cast iron skillet or broiler for toasting

Instructions

1. 1

   Choose your beets

   Look for beets that feel heavy and firm, with smooth skin and no soft spots. If they still have their greens attached, that is a sign of freshness. Save those greens for sautéing later. Scrub the beets under cold water but do not peel them yet. The skin protects the flesh during roasting and slips off easily afterward.

2. 2

   Roast until tender

   Preheat your oven to 400F. Place whole beets on a large piece of foil, drizzle with two tablespoons of olive oil, and sprinkle with salt. Wrap the foil into a loose but sealed packet. Set it on a baking sheet and roast until a knife slides through the center without resistance, 45 minutes to one hour depending on size. The beets should feel like a ripe avocado when pressed.

   Roasting beets whole in foil concentrates their sweetness and keeps them from drying out. Do not skip this step by cutting them smaller.
3. 3

   Peel while warm

   Open the foil packet carefully. The steam escaping will carry that deep, earthy beet fragrance. When the beets are cool enough to handle but still warm, rub the skins off with a paper towel. They should slip away easily. If they resist, the beets need more time in the oven.

4. 4

   Slice the beets

   Cut the peeled beets into rounds about a quarter inch thick. If you have different colored beets, keep them separate so they do not stain each other. Season the warm slices with a pinch of flaky salt. Warm food absorbs seasoning better than cold.

5. 5

   Toast the bread

   Brush both sides of your bread slices with the remaining tablespoon of olive oil. Toast in a hot skillet or under the broiler until golden and crisp on the outside but still yielding within. Good bread matters enormously here. If your bread is ordinary, the tartine will be ordinary.

6. 6

   Spread the cheese

   Let the goat cheese sit at room temperature for at least twenty minutes before you begin. Cold cheese resists spreading and tastes muted. Spread a generous layer onto each warm toast, using the back of a spoon to create gentle swoops and valleys.

7. 7

   Assemble and finish

   Shingle the beet slices over the goat cheese, overlapping them slightly. Scatter the thyme leaves and chives over the top. Add the toasted walnuts for crunch. Drizzle with your best olive oil and a thread of honey if you like sweetness against the tangy cheese. Finish with a pinch of flaky salt and freshly cracked pepper.

   Add the herbs at the very last moment. Their aliveness fades quickly once they hit warm food.
8. 8

   Serve immediately

   Eat these tartines while the bread is still crisp and the beets are still faintly warm. They do not wait well. This is the kind of food that belongs to the moment.

Chef Tips

• •Seek out beets at your farmers market. Ask when they were harvested. A beet that has been in cold storage for weeks cannot compare to one pulled yesterday.
• •Mixing beet colors (red, golden, Chiogga) makes a beautiful tartine, but keep them separate until assembly. Red beets will stain everything they touch.
• •Fresh goat cheese from a local creamery will transform this dish. The tangy, slightly chalky texture of real chèvre is nothing like the processed versions.
• •If walnut bread is hard to find, any good crusty bread with a dense crumb will work. Avoid soft sandwich bread, which cannot support the toppings.

Advance Preparation

• •Beets can be roasted up to three days ahead and stored in the refrigerator. Bring to room temperature before assembling, or warm gently in a skillet.
• •Toast the bread and assemble only when ready to serve. The tartines lose their crunch within minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)