Gluten-free · 30 min
Beet Tartines with Goat Cheese, Jalapeño-Cilantro Sauce & Mixed Greens
- 30 min
- 2–6 servings
- 555 kcal / serving
Soft roasted beets, tangy goat cheese, and a bright jalapeño-cilantro drizzle come together on toasted whole grain buns, with a green salad on the side. The components come together quickly for a weeknight meal that feels fresh and balanced.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds
- 2 mediumbeets
- 1 small bunchcilantro
- 2 clovesgarlic
- 1 (4 oz) loggoat cheese
- 1jalapeño pepper
- ½lime
- 1orange
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- 2whole grain buns or rolls
- jalapeño peppers
- oranges
- limes
- shallots
From the pantry: balsamic vinegar, black pepper, brown sugar, cumin, ground, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumbeets
- 1 small bunchcilantro
- 2 clovesgarlic
- 1jalapeño pepper
- ½lime
- 1orange
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- jalapeño peppers
- oranges
- limes
- shallots
Dairy, eggs & chilled
- 1 (4 oz) loggoat cheese
Bakery & bread
- 2whole grain buns or rolls
Pantry & dry goods
- ⅛ cupalmonds
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds | ⅛ cup | ¼ cup | ½ cup |
| beets | 2 medium | 4 medium | 6 medium |
| cilantro | 1 small bunch | 2 small bunches | 3 small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| goat cheese | 1 (4 oz) log | 2 (4 oz) logs | 3 (4 oz) logs |
| jalapeño pepper | 1 | 2 | 3 |
| lime | ½ | 1 | |
| orange | 1 | ||
| shallot | ½ | 1 | 2 |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| whole grain buns or rolls | 2 | 4 | 6 |
| oranges | 2 | 3 | |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- 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.
- 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.
- 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.
- Finish the greens and almonds: Roughly chop almonds and toss them with the mixed greens to create a simple salad.
- 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.
- Dress the greens: Toss the greens with the dressing from step 3 and scatter over or alongside the tartines.
- Plate and serve: Arrange the dressed greens on the side, place the tartines on plates, and enjoy while everything is warm.
- Optional: if you have extra orange segments, tuck a few onto the greens for brightness.
Two tips
- Prep ahead: roast the beets and soften the cheese earlier in the day and reheat gently before serving.
- Serving idea: swap the greens for a simple arugula mix and add a splash more lime juice for extra bite.
Nutrition per serving
- Calories
- 555 kcal
- Protein
- 22 g
- Carbs
- 44 g
- Fat
- 34 g
- Fiber
- 10 g
- Sodium
- 509 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.