Roasted Beet Crostini
From EatingWell: 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.
- 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
- Preheat oven to 400°F.
- 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°.
- 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.
- 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.
- 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).
- To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.
Tips & Notes
- 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.
Per crostini: 82 calories; 4 g fat (1 g sat, 2 g mono); 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)
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Vegetarian, other
- Type of Dish
- January/February 2008