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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2016


Recipe Summary

20 mins


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; protein 10.6g 21% DV; carbohydrates 21.2g 7% DV; dietary fiber 4.4g 18% DV; sugars 8.3g; fat 11.1g 17% DV; saturated fat 5g 25% DV; cholesterol 13.8mg 5% DV; vitamin a iu 332.7IU 7% DV; vitamin c 4.1mg 7% DV; folate 114.4mcg 29% DV; calcium 92.1mg 9% DV; iron 1.9mg 11% DV; magnesium 46.9mg 17% DV; potassium 354.6mg 10% DV; sodium 451.6mg 18% DV; thiamin 0.1mg 13% DV.

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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