Roasted Beets & Carrot Goat Cheese Tartine

Ingredients

2 large beets washed
2 tablespoons olive oil
1 tablespoon kosher salt
2 medium carrots washed and peeled
1 cup crumbled goat cheese
oil & vinegar I used Fig Balsamic and Olive Oil
1 fresh baguette sliced and toasted

Instructions

Heat oven to 350F.
Cut two squares of aluminum foil (large enough to cover beets) and cut both ends of the beets. Sit each beet on a foil square and drizzle with salt and oil. Wrap in foil and place in baking sheet. Bake for 35-40 minutes, depending on size.
In the meantime, chop carrots to a manageable size and drop into food processor. Process until it's a bowl of tiny carrot specs. Add crumbled goat cheese and pulse to blend.
When beets are ready, remove foil and peel. Cut into small dice and season with your favorite oil & vinegar combination. Toss to coat and reserve.
Toast bread, spread with carrot goat cheese and top with chopped roasted beets. Sprinkle with fresh herbs and serve.

Notes

This is the perfect way to enter a meal, with the sweet flavors from the beets and the salty goodness of the goat cheese. Get the best bread you can for this, it makes a huge difference!