New Years Nibbles Part 6: BEET GOAT CHEESE TARTINES

[tartans and tartins]

This is the sixth in a series of guest blog-posts from the folks who attended our New Years Eve Iron Chef-style cookoff at Hickory House. There was one rule: you had to use exactly 9 (as in, 2009) ingredients. The results were so delicious that no winner was determined, and I felt compelled to post the recipes on here. Today's guest blogger-chef is Anna, who is famous for her stunning performance in the 2005 Pittsburgh YMCA Turkey Trot.

BEET GOAT CHEESE TARTINES, Or, Easy Like Sunday Mornin'

1) 2 cups drained sliced pickled beets (from a 16-ounce jar)
2) 1 tablespoon balsamic vinegar
3) 4 cups coarsely chopped frisée
4) 2 tablespoons olive oil
5) Salt and Pepper
6) 1 tablespoon fresh lemon juice
7) 6 ounces herbed soft goat cheese
8) 1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
9) 3/4 cup walnuts (3 ounces), toasted , cooled, and chopped

Toss beets with balsamic vinegar. Toss frisée with oil, lemon juice, and healthy punches of both salt and pepper. Spread goat cheese on baguette, then make open-face sandwiches with toasted walnuts, beets, and frisée.