avocado tartine with beet salad

18 Apr

I love to cook, but I also love to eat out.  One of the first meals I remember eating when I moved to New York was breakfast at Café Gitane.  They have this great little dish, avocado toast.  It’s whole wheat toast topped with avocado, olive oil, salt and cayenne pepper.  This tartine is inspired by that avocado toast.

A tartine is an open-faced sandwich and it makes an elegant (and light) lunch.  To make the tartine: Thinly slice bread-the choice of bread is up to you. I used a dark bread with rye. I would recommend a hearty, thicker bread such as a rye or health bread, not something light airy like sourdough.  Slice one avocado and mash with olive oil, salt. If you don’t have a masher (I don’t), you can use the back of a fork. Spread layer of avocado on bread. Sprinkle with thinly sliced red onion.

I absolutely love beets.  You can do some many things with them and they are so good for you!  Studies have shown that they prevent cancer, and they are rich in vitamin B.

So, for the salad: Steam cook the beets by cleaning the outside of the beets, chopping off tops and bottoms.  Cut beets in half, place in dish with small amount of water and cover with foil.  Cook in oven at 425 for about 45 minutes, or until the beets are fork tender.  Remove from oven, run beets under water and remove skin.

Once beets have cooled, slice and place in large bowl and marinate with rice vinegar. When ready to serve, mix with finely chopped hazelnuts and sprinkle with chopped mint.

Grocery Bill:

  • 1 bunch of beets: $2.99
  • 1 avocado $2.00
  • 2 slices bread $0.59
  • hazelnuts from bulk about $0.60
  • mint $1.99/bunch, you will only use about $0.10 worth
  • ¼ small red onion $0.25

Total: $8.42

Happy Cooking!


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