Crostini Recipe: Beet + Goat Cheese

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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

Ingredients:

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)

Salt

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.

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