Beet Tartines with Goat Cheese, Jalapeño-Cilantro Sauce & Mixed Greens

Directions

1. Roast the beets: Preheat to 425°F. Wash and dry the beets, trim, and slice into ¼-inch rounds. Toss with oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast until tender, about 15–20 minutes.
2. Make the jalapeño-cilantro sauce: In a small bowl, combine lime juice, minced garlic, oil, sugar, cumin, and salt. Mix well, then add minced jalapeño (seeded and finely chopped) and chopped cilantro; set aside.
3. Prepare the dressing and aromatics: In a separate bowl, whisk together oil, vinegar, salt, and pepper. Add minced shallot and sliced orange, then toss to coat.
4. Toast the rolls: Split the rolls and place them cut-side up on another sheet pan. Toast in the oven briefly, about 3–4 minutes, until lightly golden.
5. Finish the greens and almonds: Roughly chop almonds and toss them with the mixed greens to create a simple salad.
6. Assemble the beets: Spread a thick layer of goat cheese on each toasted roll, then top with roasted beet rounds and a spoonful of jalapeño-cilantro sauce.
7. Dress the greens: Toss the greens with the dressing from step 3 and scatter over or alongside the tartines.
8. Plate and serve: Arrange the dressed greens on the side, place the tartines on plates, and enjoy while everything is warm.
9. Optional: if you have extra orange segments, tuck a few onto the greens for brightness.