- 10 medium beets
- 1 baguette (white, wheat, or multigrain)
- 8 oz. Noosa honey yogurt
- 2 cups arugula
- olive oil
- 2 T cider vinegar
- 3 T olive oil
- ½ tsp. Dijon mustard
- 1½ tsp. salt
- ½ tsp. pepper
- ¼ cup minced shallots (optional)
- ½ cup fresh orange juice
- Pinch of sugar (optional)
Mix orange vinaigrette ingredients above together.
Clean beets and cut off greens. (Save for another use!)
Wrap beets in tin foil with some olive oil, pepper, and thyme. Place in oven at 400°F for about 40 minutes. Let cool and peel as desired. Chop into small cubes. Toss with orange vinaigrette and set aside. (You can do this up to one day before serving.)
Slice baguette into ¼-inch diagonally cut slices. Brown the slices in a saucepan with olive oil for about three or four minutes. Place on a serving tray.
Smear a layer of Noosa honey yogurt on the top of each slice (like you would a pat of butter). Top with a few pieces of arugula and top that with the marinated beets. Serve and enjoy!