Whole beet tartines



Step 1

Using a knife, trim off stems and leaves from beets and set aside. Scrub beets well to remove any dirt.

Step 2

Place beets in a small or medium pot and cover with 2 inches of water. Add a large pinch of salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets and rinse with cold water. When cool enough to handle, remove skins and thinly slice.

Step 3

Meanwhile, wash leaves and stems well and thoroughly dry. Remove stems from leaves and finely dice. Tear or roughly chop greens into 1-to-2-inch pieces, you should have about 2 packed cups.

Step 4

In a medium skillet, heat 1 tablespoon olive oil over medium-high and add the shallot and beet stems. Cook, stirring frequently, until the shallot and stems are softened, about 3 minutes. Add the beet greens and ¼ cup water. Cook, tossing, until the greens are wilted and the water evaporates, about 3 minutes. Season with salt and pepper and remove from heat.

Step 5

In a medium bowl, whisk the tahini with the vinegar and 3 tablespoons of water. Season with salt and pepper.

Step 6

Spread toasts with the tahini. Top with greens and beets. Drizzle with a little extra olive oil, then garnish with flaky sea salt and cilantro leaves. Cut each tartine into four pieces.