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.
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.
4 Reviews for Roasted Beet Crostini
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!
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