Roasted Beet Tartine

An elegant bite of beets.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Lee Wolen offers his take on beet tartines. 

Roasted Beet Tartine

Servings: 8



4 medium red beets, washed

2 baby candy stripe beets, washed

1 bunch dill

½ c. chives, sliced thin

1 ½ c. toasted hazelnuts

1 c. olive oil

½ c. red wine vinegar

4 eggs

¼ lb. aged Gouda cheese

1 loaf rustic sourdough bread

Kosher salt

Electrolux Masterpiece blender


Preheat oven to 400°F.

Toss red beets with a 1 tbsp. oil and a few pinches of salt. Wrap in foil and roast for 1 hour until tender, let cool. Peel and cut into 1 in. pieces and transfer to the Electrolux Masterpiece Collection blender.

Blend until very fine and slowly add ¼ c. olive oil, 3 tbsp. vinegar and salt to taste. Reserve at room temperature. 

Place eggs into a pot covered with water and bring to a boil. Once boiling, set a timer for 5 minutes. After 5 minutes, cover eggs with ice water and peel after 5 minutes. Slice in half and reserve. 

Slice 8 pieces of bread into ¼ in.-thick slices and drizzle with olive oil. Place in the oven on a baking sheet until toasted.

To build the tartines, cover the toast with about ½ c. beet mix. Place ½ of an egg in the center and sprinkle with chives, picked pieces of dill, hazelnuts and grate the cheese to finish. Drizzle with olive oil and enjoy.

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Chef Wolen

Meet Featured Chef Lee Wolen

Chef Wolen has received numerous acclamations, most notably at Boka in Chicago which was named Restaurant of the Year under his direction.