Tartines, the madness continues

Earlier in the week, I thoroughly enjoyed a golden beet and salami tartine with spinach and goat cheese. I have this carton of herb goat cheese from a farm in Harrisburg, MO. It is so good I could eat it with a spoon or just with my fingers. I boiled a golden beet in a sauce pan until it was fork soft. While it was cooling I put a slice of bread in the toaster oven with some goat cheese spread on the top. I sliced the beet. When the bread was done I put a handful of spinach on top of the melty cheese and stacked on some sliced salami and the beet slices. I think this would be great for a picnic lunch with some fruit and a good bottle of rose.


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