Fall Tartine with Pickled Beets, Goat Cheese, and Walnuts

Name: Fall Tartine with Pickled Beets, Goat Cheese, and Walnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 4 slices country-style bread, toasted; 2 oz [55 g] goat cheese, at room temperature; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper; ¼ cup [30 g] chopped toasted walnuts; 1 tsp balsamic vinegar, plus more as needed; 1 Tbsp olive oil; 1 cup [150 g] diced pickled beets; 1 cup [90 g] chopped escarole

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

This tartine is essentially a salad on toast. Purchased pickled beets and goat cheese liven up escarole, toasted walnuts, and a balsamic vinaigrette to make this your favorite fall dinner on the fly.

Ingredients

1 cup [90 g] chopped escarole
1 cup [150

Dinner
Supper
Autumn
Vegetarian

Method

In a medium bowl, toss together the escarole, beets, olive oil, vinegar, walnuts, a pinch of salt, and a few grinds of pepper. Taste and season with more vinegar, salt, or pepper, if it needs it.
Spread the goat cheese on the toast and top with the escarole salad.
Transfer the tartines to plates and eat with your hands (like my husband) or with a knif