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Recipe: Beet and Goat Cheese Crostini

Beet and Goat Cheese Crostini

Beet and Goat Cheese Crostini. Photo credit: Erica Garlieb Photography

I used to hate beets. I thought they tasted like dirt. It wasn’t until I spent some time on a foie gras farm in the French countryside (where I was working for my room and board and had to eat everything that was given to me) that I had my first beet salad. It was simple: beets, thinly sliced white onion, lemon juice, sea salt, and cracked black pepper. It was delicious.

Blame it on a more refined palate, or the freshness of the beets, but now I love them. (I had the same experience with kiwis, too). I like the earthy flavor and the natural hot pink color. In all its colorful glory, this appetizer is a showstopper.

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Beet and Goat Cheese Crostini

Makes 20+ crostini

Ingredients
  • 1 crusty baguette
  • 2 small, raw beets**
  • 6 ounces goat cheese
  • 1/4 teaspoon fresh lime juice
  • Olive oil
  • Micro greens
  • Edible flowers (typically in the herb section of the grocery store)
  • Sea/kosher salt

**If you want to use canned beets, skip the first five steps.

Equipment
  • Baking sheet
  • Food processor
Steps

Roast beets. **If you want to use canned beets, skip these first five steps.

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel beets and slice into wedges.
  3. Place beets on a foil-lined baking sheet and drizzle with olive oil and salt. Toss to coat.
  4. Bake for about 30 minutes, until you can easily pierce with a fork. If the beets aren’t tender enough, they won’t puree in the food processor later. 
  5. Remove beets from the oven, transfer to a bowl, and let cool.

Assemble Beet & Goat Cheese Crostini.

  1. Lower oven temperate to 350 degrees Fahrenheit.
  2. Slice baguette into 1/2-inch slices and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt.
  3. Bake for 7 minutes.
  4. Put cooled beets, goat cheese, lime juice, and 1 teaspoon of kosher salt in food processor and pulse until creamy and evenly pink.
  5. Top each crostini with 1 tablespoon of spread and garnish with individual flower petals, micro greens, and a little sprinkle of sea salt.




 

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