Easy Beet & Rosemary-Fennel Marinated Caper Berry Tartine


For the Tartine:


3-4 medium beets

3-4 oz goat cheese

4 slices of country bread such as pain au levain

8-12 marinated caper berries (see marinade recipe below)


Preheat the oven to 375, wash the beets, wrap each one in tinfoil and bake on a baking sheet for ~1 hr or until easily pierced by a knife. Do not over-bake. I usually start checking mine after 45 minutes. Let cool, peel and dice in large chunks.

Toast the bread, spread goat cheese. Sprinkle with salt and pepper, add lukewarm beets and caper berries. Drizzle with caper berry marinade. Enjoy!

For the Caper Berries

Drain the brine from the caper berries. Mix together 2-3 rosemary sprigs, 1 tbsp fennel seeds. Place the herb mixture into a container, add caper berries and pour enough olive oil to cover everything. Refrigerate for a few hours and up-to a few days. Enjoy!