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Roasted Beet Crostini

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  1 Hour 30 Minutes
  16 crostini
Don’t throw those beet greens away! The entire plant 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.

Make Ahead Tip: Prepare through Step 4, store the beet spread and greens separately in the refrigerator for up to 2 days. Bring to room temperature before assembling.
RECIPE INGREDIENTS
1 bunch   beets with greens attached (see Shopping Tip)
16 1/2-inch-thick slices   baguette, preferably whole-grain, cut on the diagonal
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

Shopping Tip: Look for bunches of beets with 2 to 3 medium-to-large beets for this recipe. If you have trouble finding beets with greens still attached, use loose beets plus 3 cups finely chopped chard greens and thinly sliced stems.
Roasted Beet Crostini Recipe at Cooking.com
DIRECTIONS
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 very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°.


While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.


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 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water 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 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).


To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   16 crostini
Calories: 82
Fat. Total: 4g
Protein: 4g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 3mg
Sodium: 181mg
% Cal. from Fat: 44%
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