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Roasted Beet Crostini Appetizer

Roasted Beet Crostini Appetizer

Don’t throw those super nutritious beet greens away! The entire plant can be used in this scrumptious appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sauteed with olive oil and garlic for the topping.

1 bunch beets with greens attached (see Shopping Tip)
16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
2 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1 tablespoon sherry vinegar or red-wine vinegar
2 tablespoons water
1/4 teaspoon salt
4 ounces creamy goat cheese
1/4 teaspoon freshly ground pepper

1. Preheat oven to 400F.

2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350F.

3. While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.

4. Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.

5. Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).

6. To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sauteed greens.

Shopping tip: Look for bunches of beets with 2 to 3 medium-to-large beets for this recipe. If you have trouble finding beets with greens still attached, use loose beets plus 3 cups finely chopped chard greens and thinly sliced stems.

Recipe nutrition per crostini: 82 calories; 4 g fat (1 g saturated fat, 2g mono unsaturated fat); 3 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 181 mg sodium; 224 mg potassium. Nutrition bonus: Vitamin A (25% daily value). 1/2 carbohydrate servings. Exchanges: 1/2 starch, 1 fat.

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5:37AM PDT on Oct 30, 2014

Thank you!

9:01AM PST on Jan 26, 2013

Has anyone tried a dairy free version of this? I'm thinking some sort of white bean/miso mash instead of the goat cheese. Any thoughts?

2:03PM PDT on Mar 17, 2012

i can't take it

7:07AM PST on Dec 24, 2011

Thank you

6:10AM PDT on Aug 17, 2011

Yummy! I love red beets. Thanks for this healthy recipe. Love it.

4:52AM PST on Jan 13, 2011

thanks for a healthy recipe

5:37PM PST on Dec 23, 2010

Thanks for the info.

3:16AM PST on Feb 3, 2010

Thanks for the information

1:03AM PST on Jan 26, 2010

Sounds very interesting. I like that the world is getting smaller and we are being exposed to so many foods that we never even knew existed.

buy r4i

3:05PM PST on Jan 8, 2010

Thanks for the recipe, will replace the goat cheese with a vegan alternative.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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