Roasted Beet Crostini
Created by Carrie Luckner-Zimmermandelish.com
Course: Appetizers & Soups
Season(s): Summer, Fall, Winter
Ingredients
- 1 bunch beets with their greens
- 1 baguette cut on the diagonal into 16 pieces
- 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
Instructions
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 tender when pierced with a knife, 45 minutes to ½ hour. Uncover and let cool. Reduce oven temperature to 350˚F.
While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once until toasted, about 7 minutes on each side.
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 tablespoon oil and garlic 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 ¾ cup beet pieces, goat cheese and pepper in a food processor and puree until smooth.
To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.How do you #eatdowntoearth?
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