Roasted Beetroot Apple Rye Tartines with Dill Caraway Yogurt

Roasted Beetroot Apple Rye Tartines with Dill Caraway Yogurt 🍎🌿 These tartines are crunchy, creamy, sweet and sharp in all the right places. Dark rye gives the base a nutty bite, roasted beetroot brings earthy sweetness, green apple adds fresh crunch, and the dill caraway yogurt pulls everything together with a cool, savoury finish. Toasted walnuts and lemon zest make the last bite as good as the first. 🥪 Yield: 4 tartines Time: 15 minutes prep, 35 to 45 minutes cooking if roasting beetroot from raw Ingredients For the tartines: - 4 thick slices rye bread or seeded sourdough rye - 450 g beetroot, peeled and cut into wedges - 1 tbsp olive oil, plus extra to finish - 1/2 tsp fine sea salt - 1/4 tsp black pepper - 1 firm green apple, thinly sliced - 50 g walnuts, toasted and roughly chopped - 1 lemon, zest and juice - Small handful of fresh dill For the dill caraway yogurt: - 180 g Greek yogurt or thick plain yogurt - 1 tbsp chopped dill - 1 tsp caraway seeds, lightly crushed - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tsp olive oil - Pinch of salt and black pepper Method 🍽️ 1. Roast the beetroot. Heat the oven to 200C / 400F. Toss beetroot wedges with olive oil, salt and pepper. Spread on a tray and roast for 35 to 45 minutes, turning once, until tender and glossy with lightly caramelised edges. Let them cool for 5 minutes so they do not melt the yogurt. 2. Make the yogurt. Stir Greek yogurt with dill, crushed caraway seeds, garlic, lemon juice, olive oil, salt and pepper. Taste it: it should be cool, herby, gently savoury and bright enough to balance the beetroot. 3. Toast the rye. Toast the bread until firm and crisp at the edges. If the slices are thick, brush lightly with olive oil and toast in a dry pan for extra crunch. 4. Prep the apple. Slice the apple thinly just before assembling. Toss with a tiny squeeze of lemon juice to keep it fresh and sharp. 5. Build the tartines. Spread each rye slice with a generous layer of dill caraway yogurt. Add roasted beetroot wedges, then tuck in apple slices so every bite gets crunch. 6. Finish. Scatter over toasted walnuts, lemon zest, extra dill and a few more crushed caraway seeds. Add a small drizzle of olive oil and a final pinch of black pepper. Serve while the toast is still crisp. ✨ Serving and storage tips - Roast the beetroot up to 3 days ahead and chill it in an airtight container. - Keep the yogurt separate until serving so the toast stays crisp. - For extra protein, add smoked trout, boiled eggs or white beans on the side. - For a softer flavour, use golden beetroot; for more tang, add a few capers. - Assemble just before eating because the apple and rye are best fresh. Save this for a colourful lunch, brunch board or quick vegetarian supper. 💚 Tasteloom.club