Beet Tartines with arugula pistou

Tartines are French open-faced sandwiches. This one pairs earthy beets with vibrant orange and tangy chèvre to make a colorful, flavor-packed tartine. The microwave makes quick work of preparing the beets and keeps the kitchen cool.

Ingredients:

·        8 ounces medium beets, trimmed, peeled, halved, and sliced ¼ inch thick. Look for beets that are about 4 inches in diameter.

·        ¼ teaspoon plus ⅜ teaspoon table salt, divided

·        2 tablespoons plus 2 teaspoons water

·        1 tablespoon white wine vinegar, divided

·        ¼ teaspoon pepper, divided

·        1 orange

·        1 ounce (1 cup) arugula

·        1½ tablespoons extra-virgin olive oil

·        1½ teaspoons whole-grain mustard

·        5 ounces chèvre, crumbled (1¼ cups)

·        1 (6-inch) piece baguette, halved horizontally, toasted

·        1 tablespoon chopped toasted hazelnuts or pistachios

Method:

·        Toss beets and ¼ teaspoon salt in large bowl. Add 2 teaspoons water and cover with plate. Microwave until beets can be easily pierced with paring knife, about 8 minutes, stirring halfway through microwaving.

·        Add 1½ teaspoons vinegar and ⅜ teaspoon pepper and toss to combine; set aside.

·        Cut away peel and pith from orange. Cut orange into ½-inch pieces (you should have about 1 cup) and transfer to second bowl.

·        Process arugula, oil, mustard, remaining ⅜ teaspoon salt, remaining 1½ teaspoons vinegar, and remaining ⅜ teaspoon pepper in food processor until finely chopped, about 8 seconds, scraping down sides of bowl as needed. This is also known as a pistou.

·        Transfer the pistou to bowl with orange pieces and toss to combine.

·        In separate bowl, whisk chèvre and remaining 2 tablespoons water until smooth.

·        Divide chèvre mixture evenly among bread pieces and spread into even layer.

·        Distribute half of orange mixture over chèvre spread.

·        Top with beets and remaining orange mixture.

·        Sprinkle with hazelnuts or pistachios.

·        Serve these sandwiches as a light lunch or brunch; eat with a knife and fork.

Options and Notes:

·        Any color of beet works for this recipe.

·        Rustic country bread or a fine-crumbed bread such as pain de mie or brioche can be substituted in this recipe; cut slices that are 6 inches wide and ¾ inch thick and toast.

·        Pack the beets, orange mix, chevre, and toasted bread to assemble for a colorful picnic lunch