Beet & Goat Cheese Crostini
The nutritional benefits of beets are amazing! They're packed with B vitamins, and minerals and fiber are found in the bulb. In order to get the most flavor out of your beets, roast them. Simply peel and cut the beets into small diced size chunks and cook on a baking sheet at 400 degrees Fahrenheit. The high heat will create browning around the edges and bring out the natural sweetness of the beet, deepening the flavor with each bite. Save those beet greens for another use. With a slight bitterness, like kale, they can be sautéed with a little bit of olive oil and salt for a great side dish to any meal.
Set your oven rack in the center position. Preheat to 400 degrees Fahrenheit.
Wash and peel beets. Cut into bite-sized pieces.
In a medium-sized bowl, toss together the beets, 1 Tbsp olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork tender, about 15-20 Minutes (cook time will be less since we are dicing the beets into smaller pieces).
Take beets out and let cool.
Load sliced bread on rack and set back in the center position. Broil (make sure you watch the toast so it doesn’t burn) until the toast darkens slightly around the sides. Remove from the oven and let cool.
Prepare goat cheese topping. Stir goat cheese and milk in a medium bowl until smooth, removing any clumps from the cheese, if not at room temperature yet. Season with pepper.
Spread about 2 Tbsp of the mixture on each piece of toast. Top with beets and garnish with arugula and chopped walnuts.
Optional: drizzle some local honey over the tops of each crostini to bring out the sweetness of the beets.
0 servings
Ingredients
Directions
Set your oven rack in the center position. Preheat to 400 degrees Fahrenheit.
Wash and peel beets. Cut into bite-sized pieces.
In a medium-sized bowl, toss together the beets, 1 Tbsp olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork tender, about 15-20 Minutes (cook time will be less since we are dicing the beets into smaller pieces).
Take beets out and let cool.
Load sliced bread on rack and set back in the center position. Broil (make sure you watch the toast so it doesn’t burn) until the toast darkens slightly around the sides. Remove from the oven and let cool.
Prepare goat cheese topping. Stir goat cheese and milk in a medium bowl until smooth, removing any clumps from the cheese, if not at room temperature yet. Season with pepper.
Spread about 2 Tbsp of the mixture on each piece of toast. Top with beets and garnish with arugula and chopped walnuts.
Optional: drizzle some local honey over the tops of each crostini to bring out the sweetness of the beets.
