Recipe courtesy of Rashad Frazier
Beet Toast
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 544
- Total Fat
- 30
- Saturated Fat
- 13
- Carbohydrates
- 59
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 13
- Cholesterol
- 62
- Sodium
- 734
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
1 medium red beet
1 medium yellow beet
2 blood oranges
2 tablespoons torn fresh tarragon, plus more for garnish
1 shallot, sliced thinly
1 loaf rustic fresh Italian bread
1 ounce olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
8 ounces cream cheese, at room temperature
8 cherry tomatoes, halved
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!