Roasted Beet Crostini

4 Reviews
From: EatingWell Magazine January/February 2008

The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.

Ingredients 1 serving

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  • 1 bunch beets with greens attached, (see 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

Preparation

  • Active

  • Ready In

  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 350 °.
  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.
  • Make Ahead Tip: Prepare through Step 4, store the beet spread and greens separately in the refrigerator for up to 2 days. Bring to room temperature before assembling.
  • 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.

Nutrition information

  • Serving size: 1 crostini
  • Per serving: 81 calories; 4 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 4 g protein; 26 mcg folate; 3 mg cholesterol; 2 g sugars; 0 g added sugars; 1350 IU vitamin A; 5 mg vitamin C; 34 mg calcium; 1 mg iron; 187 mg sodium; 224 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 1 fat

Reviews 4

August 18, 2013
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By: Heidi Mayer
Snazzy Appetizer! The recipe is a crowd pleaser (unless your company hates beets!) My only frustration was that the roasting process took so much longer than the recipe stated, despite the fact that I used small beets. I ended up having to microwave them in order to complete the recipe for our dinner. It was at this point that I decided to never again attempt to roast beets, and vowed to peel them BEFORE cooking. The flavors of this dish are perfect. The vinegar is the surprise ingredient. Will definitely make again. Pros: Delicious taste, healthy, and spectacular to behold. Cons: Beets are messy
July 04, 2010
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By: betsymartel
What a great way to use the beets and the greens in one recipie. Yummy!! I served this for dinner with grilled chicken and a green salad. Everyone built thier own crostini from small bowls in which I placed the cheese/beet mixture and the greens. The greens had such wonderful flavor. I wrapped the beets in foil and roasted them on the grill. My three small kids and my husband all gobbled this up!
September 01, 2009
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By: EatingWell User
Yum! This looks excellent... I initially took a look at this recipe because i love beets but then the goat cheese just elevated it to another level! I work with Chavrie and this is definitely on the top of my list to give a try. Sunday Brunch perhaps! Corrinnej, Philadelphia, PA
September 01, 2009
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By: EatingWell User
So delicious and stunning to look at! These took a while but it was well worth the effort. (Great for the weekend when you have a little extra time.) We made these for my mother's birthday and she absolutely loved them.