I think I went a little overboard on beets this past week. I made beet ravioli for That Oven Feelin’ and had lots of leftover golden and red beets. I bought half a dozen large beets when I really only needed one. Oops. I tend to do that when I’m wandering through the produce section of the grocery store. If I see something that looks colorful and different, I’ll buy it. The golden beets caught my eye, so into the basket they went.
At that point, I had no idea that they would end up as roasted beet crostini.
After making the ravioli, I still had five beets left. I removed the greens and made an Asian stir-fry with just a little soy sauce, sesame oil, and white wine vinegar. It was simple, but really flavorful. If you stir-fry beet greens, just remember to cook the stems and leaves separately because the stems need longer to cook. Otherwise, you’ll have tender stems, but super soggy greens.
I then roasted the beets and served them in a side salad, reserving a cup of beets for this crostini.
After trying both golden and red beets, I’ve decided that I prefer the red beets. The golden ones are definitely less sweet. However, I’ve added a little honey to the crostini so you won’t miss the sweet flavor. Plus, the combination of golden and red beets are just gorgeous!
This has to be the most colorful appetizer that I’ve ever made.
Be sure to check out my date, prosciutto, and goat cheese crostini. It’s one of my all-time favorites! I’ve even started making it as an open-faced sandwich.
I just can’t get enough.
- 1 baguette, thinly sliced
- 2 large beets, cut into small cubes
- 1 tbsp olive oil
- 4 oz. goat cheese, near room temperature
- 1½ cup microgreens
- 2 tbsp milk or cream (optional)
- salt and pepper, to taste
- honey, for drizzling
- Preheat the oven to 400 degrees Fahrenheit.
- Using a medium mixing bowl, toss each cubed beet in ½ tablespoon of olive oil. If using two different colors of beets, use two bowls so the colors do not bleed.
- Spread the beets out on a prepared cookie sheet, still keeping the colors separate. Roast for 30 to 40 minutes, until the beets are tender. Once tender, remove and set them aside.
- While the beets are roasting, prepare the goat cheese. For a spreadable consistency, add a little milk or cream to the softened goat cheese (optional). Salt and pepper, to taste. Set aside.
- Once the beets have finished roasting, lower the oven heat to 375 degrees Fahrenheit. Place the slices of baguette side by side on a baking sheet. Toast in the oven for 10 to 15 minutes until golden. Alternatively, you may toast the slices on an indoor grill over medium-high heat for 5 to 8 minutes.
- To assemble the crostini, top a slice of bread with a little goat cheese, microgreens and the beets. Immediately before serving, drizzle a little honey over the beets. Enjoy!