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Recipe courtesy of Rashad Frazier
Recipe courtesy of Rashad Frazier
Watch how to make this recipe.
Beet Toast
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 544
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 13 g
- Cholesterol
- 62 mg
- Sodium
- 734 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 544
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 13 g
- Cholesterol
- 62 mg
- Sodium
- 734 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil individually. Roast until the beets are tender, about 1 hour. Let cool.
- Working over a bowl, segment the blood oranges: Cut away the peel and white pith using a sharp knife, leaving the blood orange flesh exposed, then gently cut between the membranes to release each orange segment into the bowl, catching the juices.
- Peel the beets. Cut each beet in half lengthwise with a sharp knife. Cut each half lengthwise into 4 or 5 wedges and toss in a bowl along with the tarragon, shallot and half the orange juice.
- Preheat the broiler on high. Cut four 1-inch-thick slices of bread. Brush each piece of bread with oil and sprinkle a pinch of salt and pepper on each side. Broil until golden, 2 minutes per side.
- Spread cream cheese on one side of each slice of bread. Spoon the beet mixture evenly on top of the cream cheese. Top with blood orange segments, cherry tomatoes and a drizzle of olive oil, then garnish with extra tarragon. Sprinkle with salt to taste. Enjoy!
