Don’t throw those beet greens away! The entire plant can be used in this stunning appetizer. The beets are roasted then puréed 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.
- 1 bunch beets with greens attached (see Shopping Tip)
- Sixteen 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.
Preheat the oven to 400 degrees F.
Trim the greens from the beets, reserving the 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 the oven temperature to 350 degrees F.
While the beets cool, arrange the 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 the 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 purée 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 Publisher. All rights reserved.
nutrition information per serving
82 calories; 4g total fat; 1g total saturated fat; 3mg cholesterol; 181mg sodium; 10g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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