Avocado tartine with golden beet
User Reviews
5
Avocado tartine with golden beet
Description
The recipe assembles an open-faced tartine starting with toasted slices of country-style bread such as pain de campagne or sourdough. A vinaigrette made from olive oil, lemon juice, Dijon mustard, honey, and fresh dill is drizzled on the toast to add a tangy herbal flavor. Thin slices of roasted and cooled golden beet alternate with sliced avocado in overlapping stripes for contrasting colors and textures. A small handful of pea shoots layered on top contributes freshness and crunch. Optionally, a poached or fried egg crowns the tartine, adding creaminess and protein.
Roasting the whole golden beet wrapped in foil improves tenderness and enhances its natural sweetness. The tartine works well served for brunch or a light lunch, combining creamy avocado, sweet beet, herbaceous vinaigrette, and rustic bread in a balanced bite. The vinaigrette can be prepared ahead and adds brightness that complements the rich avocado and egg.
This dish highlights fresh, seasonal ingredients and simple assembly, making it a satisfying and attractive open sandwich.
Ingredients
For the vinaigrette/dressing
- 2 teaspoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey or sugar
- 1 teaspoon dill chopped, fresh
For rest of tartine
- ½ golden beet med-large, cooked and cooled (see notes)
- 2 lices bread eg pain de campagne, sourdough
- 1 egg to top, or use 2, optional, poached
- ½ avocado
- 1 handful pea shoots
Instructions
- Whisk together all of the vinaigrette/dressing ingredients in a small bowl and set aside (you can also prepare ahead and store in fridge a day or two then re-mix when ready to use)
- Peel and slice the beet and cut the circles in half. Toast the bread and poach the eggs, if adding. Peel the avocado half, keeping the whole piece of avocado intact so you can then slice it across the way.
- Drizzle a small amount of the vinaigrette on the toasted slices of bread. Lay slices of avocado and beet on top in alternate 'stripes', slightly overlapping. Top with a small handful of pea shoots and the egg(s), if using. Drizzle over the rest of the vinaigrette and enjoy.
Notes
- Roast the whole golden beet, skin on and wrapped in foil, at 400°F (200°C) for about 45 minutes or until tender when pierced with a knife.
- Allow the vinaigrette to be made ahead and stored in the refrigerator for a day or two; re-mix well before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(makes
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 66mg | 3% |
| Potassium | 620mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 12mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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