panini with roasted beet and tarragon spread
(1 rating)
This super recipe comes from "lardon my French you can follow her on pinterest and facebook she has some the best recipes - this being one of them. I love beets and this makes a great presentation. Thanks "lardon my French"
(1 rating)
yield
2 servings
prep time
40 Min
method
Bake
Ingredients For panini with roasted beet and tarragon spread
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6 slicebread, toasted
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1 mdbeet roasted
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2 Tbspvegetable oil
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1 pinchsea salt
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1 cfresh goat cheese, crumbled
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2 or 3 Tbsplemon juice, if desired
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2 pinchdry tarragon
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zest of one lemon
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honey to taste, for garnish
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black pepper to taste
How To Make panini with roasted beet and tarragon spread
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1Preheat oven to 400^. Trim greens from beet -leaving 3 inches of the tops do not cut the tail(root). Scrub beet and rub the oil all over literally then sprinkle with the salt. Place on pie tin and roast in oven for about 40 minutes or until tender.
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2While beet is roasting prepare tarragon spread. Mix together the goat cheese,lemon juice,tarragon, lemon zest and pepper to taste. Mix until smooth. Chill until beet is ready. -
3When beet is cool enough to handle -peel and cut up into bite size pieces and set aside. Spread the toasted bread with the tarragon spread and top with the beet pieces, and drizzle with desired amount of honey. Devour delightfully.
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