Cooking for Luv: Vegetarian + Vegan Recipes
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Beet Threeway Tartine

09 Nov Beet Threeway Tartine

After an incredible Sunday Funday cocktail event with The Juicebox Truck last night where they whipped up the most insane smoky earthy Beetbox juice and El Silencio mezcal cocktail for my guests, I’ve had beets on the brain (and a whole hell of a lot of leftover beets and greens in the fridge). So I set out to craft a recipe inspired by the cocktail and using all parts of the beet, and this Beet Threeway Tartine was the happy resulting product. It may seem like a lot of work for a piece of toast, but it’s totally worth the effort. Roast the beets and make the pickles ahead of time and store in the fridge and the recipe finishing time is cut to just 10 minutes. Now, go forth and get your beet on!

Beet Threeway Tartine
Yields 4
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Quick Pickled Stems
  1. 1 cup apple cider vinegar
  2. 1 cup water
  3. 2 tablespoons granulated sugar
  4. 2 tablespoons kosher sea salt
  5. Stems from 1 bunch of beets
Sauteed Greens
  1. 2 tablespoons olive oil
  2. 1 sweet onion, finely diced
  3. 4 cloves garlic, finely chopped
  4. 1 teaspoon chili flakes
  5. Greens from 4 bunches of beets, de-stemmed and rough chopped (pro tip: shoppers often don't take the greens when they buy beets at the grocery store or farmers market and the market will usually give them to you for free if you ask!)
  6. A few pinches of Kosher sea salt
Roasted Beets + The Rest
  1. 2 medium beets, trimmed and rinsed with peels still on
  2. 4 slices of your favorite bread, toasted
  3. 1 avocado, diced
  4. Olive oil for drizzling
  5. Smoked sea salt for finishing
  1. Preheat oven to 425
Pickle your stems
  1. Heat all ingredients besides stem in a medium saucepan over high heat until sugar and salt dissolve. Turn off heat and drop in your stems. Let sit on the stovetop while you make everything else.
Roast your beets
  1. Individually wrap beets in heavy duty foil. Pop in the oven on a lined baking sheet and cook until fork tender, 45 minutes to 1 hour, depending on the size of your beet. Remove from oven, unwrap and let cool. With a paper towel, rub off skins. Slice into 1/8 inch thick rounds.
Saute your greens
  1. Heat oil in a large heavy bottomed skillet over medium high heat. Add onions and garlic and saute for about 5 minutes, just until starting to soften and turn golden. Add chili flakes then add greens, and stir gently with a wooden spoon until wilted. Let cook for 5 minutes. Season with salt.
Putting it all together
  1. Remove beet stems from pickling liquid and finely chop.
  2. Scoop 1/4 of the greens on top of each piece of toast, then layer on 3 beet rounds, then top with pickled stems and avocado. Drizzle with olive oil and sprinkle with smoked sea salt. Serve warm or room temperature.
cooking for luv
the juicebox truck beetbox margarita

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