Crostini Recipe: Beet + Goat Cheese
I used to really hate beets (because I thought they tasted like dirt #anyoneelse!?), but after spending some time on a foie gras farm in the French countryside—where I worked for my room/board and ate everything offered to me—I had my first beet salad and fell head over heels. It was so simple: beets, lemon juice, thinly sliced white onion, cracked pepper, and sea salt. It was delicious. And, I’ve discovered, a wonderful ingredient in a crostini recipe.
Perhaps it was my newly refined palate, or the freshness of the beet, but I now Iove them (I had this same experience with kiwis, too).
I like the earthy flavor and natural hot pink color. In all its colorful glory, this crostini recipe with beet + goat cheese is a showstopper.
Crostini Recipe: Beet + Goat Cheese Crostini
Serves: 20+ crostini
Time: 45 minutes
1 crusty baguette
2 small, raw beets
6 oz goat cheese
¼ tsp fresh lime juice
Edible flowers (you can usually find these in the fresh herb section of your grocery store)
- Preheat oven to 425.
- Peel beets then slice into wedges.
- Arrange on a foil-lined baking sheet and drizzle with olive oil and salt—toss to coat.
- Put another piece of foil on top and seal the sides, creating a packet.
- Bake for about 30 minutes, until they are tender enough to easily pierce with a fork. (If the beets aren’t quite tender enough, they will not puree in your food processor.)
- Remove beets and transfer to a bowl. Let cool.
- Lower oven temperature to 350.
- Slice baguette into angled ½” slices then arrange on a baking sheet. Drizzle each olive oil and sprinkle with sea salt.
- Bake for 7 minutes.
- Combine cooled beets, lime juice, goat cheese, and 1 tsp kosher salt in a food processor and pulse until evenly pink, and creamy.
- Top each crostini with a tablespoon of the spread, and garnish with flower petals, a sprinkle of sea salt, and a tiny pinch of micro greens.
Note: Be careful roasting beets—they can turn your fingers pink!
Note: Though I recommend roasting the beets, you can use canned in a pinch (just strain them and pat dry, then continue with step 7).