with grilled carrots and kale pesto, pickled beets and chèvre
Author Benjamin Jones
Ingredients
Local bakery sourdough cut into approx. 2” slices
4medium rainbow carrots
2-3golden beets
3cupsLacinato kale
2ozpackage of Laura Chenel goat chèvre, or something comparable
4ozextra virgin olive oil
Juice from 1 lemon
4clovesgarlic
1cupred wine vinegar
Salt and pepper to taste
Instructions
Preheat oven to 375
Poke holes in beets with a fork and toss them in olive oil and salt. Place on baking tray and put in oven for around 25 minutes until tender but not soft.
With a towel, peel beets and slice into thin strips.
In a 1qt sauce pot bring vinegar and 2 cloves smashed garlic to a boil. Add beets, turn off heat and leave to rest.
De-stem kale and place in large mixing bowl. Add 2 cloves diced garlic, olive oil, lemon juice and a pinch of salt. Massage until tender. Transfer to food processor and blend until smooth and season with salt and pepper to taste.
On a grill, season carrots with olive oil, salt and pepper. Char on outside until soft in middle, around 5 minutes. Can also use cast iron skillet for 3 minutes and broil for 3 minutes.
Grill bread on both sides until warm and slightly charred. Again, can use cast iron skillet. Brush with olive oil.
Spread chèvre on grilled bread, add carrots and top with pesto and pickled beets.