Tartine with Dill Butter, Sweet Sunrise and Beet Pickled Egg

Reading Time | 6 mins


September 19th, 2019

By Plenty Farms

Tartine with Dill Butter, Sweet Sunrise and Beet Pickled Egg


By: Victoria Granof


To begin, make the pickled eggs at least a day before you plan to serve this.


Shopping List

2 beet pickled eggs

2 slices good whole grain sourdough, toasted

2 oz salted butter, softened

1 Tbsp. fresh dill, chopped

1 tsp. grated white onion

1 tsp prepared horseradish

1 generous handful Plenty Sweet Sunrise greens

Few tsp. Russian toasted sunflower oil 

Half a lemon

Flaky salt and freshly ground white pepper


Make the dill butter:

In a small bowl, combine the butter, dill, grated onion and horseradish until smooth.  Keep it cool while you toast and cool the bread.


Make the eggs:

8 eggs, at least two weeks out of the hen (this makes it easy to peel), hard boiled,  peeled and chilled.

1/2 white onion, peeled and thinly sliced

1 lb. beets, peeled and cubed

1 c. cider vinegar

1 c. water

½ c. sugar

1 tbsp. mixed pickling spice

1 teaspoon sea salt



1. In a medium saucepan, combine the beets, onions, salt and water and bring to a boil.  Turn heat down and simmer, covered, until beets are very tender. Remove the beets to a half gallon-sized jar or divide between two smaller ones.  Add the vinegar, sugar, pickling spice and salt. Cook over medium heat, stirring, until the sugar is dissolved, about 5 minutes. Pour over the beets and cool completely.  Add the cooled eggs to the cooled liquid and refrigerate at least one day and up to a week.

2. Slather the butter on the cooled toast and divide between two plates.  Top with the greens. Squeeze a little bit of lemon juice and drizzle with sunflower oil.  Slice the egg and place it on the greens. Sprinkle with flaky salt and a few turns of the WHITE pepper mill.


Serves 2

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