Go Back
Roasted beetroot and goat cheese tartines on sourdough with honey drizzle, walnuts, and thyme on marble surface

Roasted Beetroot and Goat Cheese Tartine

A quick open-faced tartine with oven-roasted beets, soft goat cheese, toasted walnuts, and honey on sourdough. Ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

For the roasted beets
  • 450 g raw beetroot, peeled and cut into 2 cm cubes about 3 medium beets
  • 2 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 4 fresh thyme sprigs leaves stripped
For the tartine
  • 4 thick-cut sourdough bread slices about 2 cm thick
  • 1 tbsp olive oil for brushing the bread
  • 120 g soft fresh goat cheese (chevre)
  • 40 g walnuts, roughly chopped toasted
  • 2 tbsp honey
  • 1 tsp fresh thyme leaves to finish
  • 1 pinch flaky sea salt to finish
  • a small handful microgreens or arugula optional, for serving

Method
 

Roast the beets
  1. Heat the oven to 200 C / 390 F. Line a rimmed sheet pan with parchment paper.
  2. Toss the beet cubes with 2 tbsp olive oil, fine sea salt, black pepper, and thyme leaves until evenly coated.
  3. Spread the beets in a single layer on the prepared sheet pan, leaving space between each piece.
  4. Roast for 25 to 30 minutes, flipping once halfway through, until the beets are fork-tender and the edges are caramelized. Remove from the oven and rest for 5 minutes.
Toast the walnuts
  1. While the beets roast, place the chopped walnuts in a dry skillet over medium heat.
  2. Cook for 3 to 4 minutes, stirring often, until golden and fragrant. Transfer to a small bowl and set aside.
Toast the bread
  1. Brush each sourdough slice lightly with olive oil on both sides.
  2. Place on a baking rack and broil for 2 minutes per side until golden and crisp. Watch closely so the edges don't burn.
Assemble and serve
  1. Spread a generous layer of soft goat cheese over each toasted sourdough slice, going almost to the edges.
  2. Spoon the roasted beet cubes evenly over the goat cheese.
  3. Scatter the toasted walnuts over the top.
  4. Drizzle each tartine with honey and finish with fresh thyme leaves and a pinch of flaky sea salt.
  5. Add a small handful of microgreens or arugula alongside if using. Serve immediately.

Notes

If your beets are very large, cut them into smaller pieces so they roast through without burning on the outside. Pre-roasted beets from the fridge can be warmed in a skillet for 2 minutes before layering.