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 ate 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.
Beet and Goat Cheese Crostini
Makes 20+ crostini
- 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.
- Baking sheet
- Food processor
- Preheat oven to 425 degrees Fahrenheit.
- Peel beets and slice into wedges.
- Place beets on a foil-lined baking sheet and drizzle with olive oil and salt. Toss to coat.
- 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.
- Remove beets from the oven, transfer to a bowl, and let cool.
- Lower oven temperate to 350 degrees Fahrenheit.
- Slice baguette into 1/2-inch slices and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- Bake for 7 minutes.
- Put cooled beets, goat cheese, lime juice, and 1 teaspoon of kosher salt in food processor and pulse until creamy and evenly pink.
- Top each crostini with 1 tablespoon of spread and garnish with individual flower petals, micro greens, and a little sprinkle of sea salt.