Goat Cheese Toasts with Roasted Root Vegetables
Beets and goat cheese are a classic combination. This recipe turns those flavors into a tartine for a satisfying snack or delicious first course.
Ingredients
- 2 slices crusty, Italian-style bread
- 1 large or 2 small beets
- 2 large or 3 medium carrots (I prefer using heirloom rainbow carrots for this recipe)
- 1 generous pinch fresh thyme leaves
- 1 tablespoon Champagne vinegar
- ½ teaspoon kosher salt, divided
- Freshly ground black pepper
- 3 tablespoons olive oil, divided, plus more for drizzling
- 4 ounces (115g) fresh goat cheese, at room temperature
- Zest of one lemon
Step by Step Instructions
Step 1
- Preheat your oven to 400ºF (200ºC). Trim the beets, wrap tightly in foil, and roast on a lined sheet pan until pierced easily with a knife (45-60 minutes). Let cool.
Step 2
- While the beets are roasting, peel and dice carrots. Sprinkle with ¼ teaspoon kosher salt and thyme leaves, and drizzle with 1 tablespoon olive oil, and roast on a lined sheet pan for about 20 minutes, or until tender.
Step 3
- Unwrap foil from beets, and allow to cool. Rub the skin with a paper towel to remove. Dice the beets to roughly match the size of the carrots.
Step 4
- Set your oven to broil. Add the diced vegetables to a bowl and add the vinegar, remaining 2 tablespoons olive oil, remaining ¼ teaspoon salt, and a grind or two of black pepper, and stir to combine. Set aside to marinate.
Step 5
- Mix goat cheese with lemon zest, and set aside.
Step 6
- Place the bread on a small lined sheet pan, and divide the goat cheese between the two slices, spreading evenly. Set under the broiler for up to a minute to warm. Spoon the marinated vegetables over the top of each slice, and serve immediately.
