Beetroot, goat cheese, walnut and chicory tartines

8 servings

10 minutes

Canapés made of beetroot, goat cheese, walnuts, and chicory are an exquisite European appetizer that combines tenderness, crunchiness, and bitterness. Born from the traditions of French cuisine, this recipe delights with a balance of flavors: sweet pickled beetroot, tangy goat cheese, and the crunch of walnuts harmoniously complemented by the freshness of chicory. The light acidity of balsamic vinegar and lemon juice highlights the depth of flavor, creating an elegant gastronomic delight. Served on a crispy baguette lightly grilled, these canapés are an ideal choice for both a light breakfast and a refined appetizer at a festive table. This dish is a celebration of textures and aromas that offers a unique tasting experience.

Energy value per serving

• Calories: 299.5
• Proteins: 9.9g
• Fats: 17.7g
• Carbohydrates: 24.7g

Ingredients

• Pickled beetroot: 450 g
• Chicory leaves: 200 g
• Olive oil: 2 tbsp
• Balsamic vinegar: 1 tbsp
• Lemon juice: 1 tbsp
• Soft goat cheese with herbs: 170 g
• French baguette: 1 pc
• Roasted walnuts: 85 g

Cooking steps

1. Discuss the beet and cut it into thin slices. Place in a bowl and add vinegar. Mix well.

   Required ingredients:

   • Pickled beetroot: 450 g
   • Balsamic vinegar: 1 tablespoon

2. Finely chop the chicory and mix it with olive oil, lemon juice, salt, and pepper.

   Required ingredients:

   • Chicory leaves: 200 g
   • Olive oil: 2 tablespoons
   • Lemon juice: 1 tablespoon
   • Olive oil: 2 tablespoons
   • Olive oil: 2 tablespoons

3. Cut the baguette into 4 pieces lengthwise and then each quarter in half. Preheat the grill and lightly toast until golden brown. Let cool.

   Required ingredients:

   • French baguette: 1 piece

4. Spread goat cheese on toast and top with nuts, beetroot, and chicory.

   Required ingredients:

   • Soft goat cheese with herbs: 170 g
   • Roasted walnuts: 85 g
   • Pickled beetroot: 450 g
   • Chicory leaves: 200 g