Roasting small multicolored beets makes a gorgeous topping for this healthy open-face sandwich recipe. For a flavor boost, try stirring fresh or dried herbs, such as thyme or rosemary, into the goat cheese spread. Serve with roast chicken and a green salad to make it a meal. Source: EatingWell Magazine, September/October 2016

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Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 15 minutes. Let stand on a clean cutting board until cool enough to handle. Rub off the skins with your fingers or a paper towel. Cut the beets into wedges or slices. Transfer to a bowl and toss with oil, vinegar, salt and pepper.

  • Stir goat cheese and milk in a medium bowl until smooth. Season with pepper. Spread about 2 tablespoons of the mixture on each piece of toast. Top with some of the beets and garnish with thyme and/or flaky salt, if desired.

Nutrition Facts

225 calories; 11.1 g total fat; 5 g saturated fat; 14 mg cholesterol; 452 mg sodium. 355 mg potassium; 21.2 g carbohydrates; 4.4 g fiber; 8 g sugar; 10.6 g protein; 333 IU vitamin a iu; 4 mg vitamin c; 114 mcg folate; 92 mg calcium; 2 mg iron; 47 mg magnesium;

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Rating: 5 stars
This has always been one of my go-to snacks for myself or an easy one for parties. Change from balsamic to citrus for spring and summer. Delicious and healthy. Read More