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Crostini Recipe: Beet + Goat Cheese

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crostini recipe beet + goat cheese

Crostini Recipe: Beet + Goat Cheese

I used to really hate beets (because I thought they tasted like dirt #anyoneelse!?), but after spending some time on a foie gras farm in the French countryside—where I worked for my room/board and ate everything offered to me—I had my first beet salad and fell head over heels. It was so simple: beets, lemon juice, thinly sliced white onion, cracked pepper, and sea salt. It was delicious. And, I’ve discovered, a wonderful ingredient in a crostini recipe. 

Perhaps it was my newly refined palate, or the freshness of the beet, but I now Iove them (I had this same experience with kiwis, too).  

I like the earthy flavor and natural hot pink color. In all its colorful glory, this crostini recipe with beet + goat cheese is a showstopper. This would be a great appetizer to serve before veal scallopini.

If you’re looking for another delicious appetizer to serve, try this 4-ingredient guacamole!

Crostini Recipe: Beet + Goat Cheese Crostini

Serves:  20+ crostini

Time: 45 minutes


1 crusty baguette

2 small, raw beets

Olive oil

6 oz goat cheese

¼ tsp fresh lime juice

Micro greens

Edible flowers (you can usually find these in the fresh herb section of your grocery store)


Roast Beets:

Preheat oven to 425.

Peel beets then slice into wedges.

Arrange on a foil-lined baking sheet and drizzle with olive oil and salt—toss to coat.  

Put another piece of foil on top and seal the sides, creating a packet.

Bake for about 30 minutes, until they are tender enough to easily pierce with a fork. (If the beets aren’t quite tender enough, they will not puree in your food processor.)

Remove beets and transfer to a bowl.  Let cool.

Make Crostini:

Lower oven temperature to 350.

Slice baguette into angled ½” slices then arrange on a baking sheet.  Drizzle each olive oil and sprinkle with sea salt.

Bake for 7 minutes.

Combine cooled beets, lime juice, goat cheese, and 1 tsp kosher salt in a food processor and pulse until evenly pink, and creamy.

Top each crostini with a tablespoon of the spread, and garnish with flower petals, a sprinkle of sea salt, and a tiny pinch of micro greens.

Note:  Be careful roasting beets—they can turn your fingers pink!

Note:  Though I recommend roasting the beets, you can use canned in a pinch (just strain them and pat dry, then continue with step 7).  

Recipe by guest contributor Lindsay Kinder, of Food La La. Photography by Erica Garlieb.

Crostini Recipe crostini recipe crostini recipe beet + goat cheese crostini recipe beet + goat cheese

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