Avocado toast is all well and good, but this open-faced delight is just as in-your-face-delicious and photogenic—with an added dose of sophistication. Make the beets ahead of time (they’ll last a couple days in an airtight container in the refrigerator) and you’ll have all of the components on hand to quickly whip up a little snack. We love using a halved baguette for the base, but any type of sturdy bread will do just as well. Fresh floral lemongrass is the perfect companion to earthy beets, while goat cheese adds tangy creaminess, and a pinch of sea salt balances every bite.
10 (6-inch) lemongrass pieces, bruised
5 small red and golden beets, peeled, cut into ½-inch wedges
3 tablespoons water
1 tablespoon extra-virgin olive oil
½ teaspoon flaky sea salt
½ teaspoon fresh thyme leaves
12 slices baguette, toasted
3 ounces goat cheese, softened
Sat fat 5.20g
How to Make It
Preheat oven to 425°F. Line an 8-inch square baking dish with lemongrass. Add beets and water, and cover tightly with aluminum foil. Roast until beets are tender, 35 to 40 minutes. Remove from oven, and let cool, covered, 20 minutes.
Toss beets with oil, salt, and thyme. Spread baguette slices evenly with goat cheese, and top with beet mixture.
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