Winter vegetables and Saint Agur tartine

A toasted tartine, topped with oven-roasted root vegetables (carrot, turnip, beet, cabbage) and cubes of Saint Agur® Blue Cheese. A gourmet recipe that is easy to prepare, perfect as both an appetiser and a snack.

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Serves: 4


  • 4 slices of bread

  • 1 red beetroot

  • 1 Chioggia beetroot

  • 1 purple carrot

  • 1 golden turnip

  • 1 kohlrabi

  • Saint Agur 150 g

  • a drizzle of balsamic vinegar

  • a drizzle of organic olive oil

  • 1 handful of young mustard shoots

  • coarse salt, salt, ground black pepper


  1. COOK THE VEGETABLES. Preheat the oven to 180°C. Scrub the vegetables without peeling them (except the carrot). Spread in a dish and cover with coarse salt. Bake the vegetables for 45 min.

  2. Make sure the vegetables are cooked by piercing them with the tip of a knife: the blade should sink into them without resistance. If not, continue cooking.

  3. Brown the slices of bread in a pan with a drizzle of olive oil. Set aside.

  4. MAKE THE TARTINE. Season the vegetables with a drizzle of balsamic vinegar, olive oil, salt and pepper. Add thin slices of raw carrots. Place the vegetables, pieces of blue cheese, and carrot slices on slices of bread. Sprinkle with mustard shoots. Enjoy.