I used to hate beets. I thought they tasted like dirt. It wasn’t until I spent some time on a foie gras farm in the French countryside (where I was working for my room and board and ate everything that was given to me) that I had my first beet salad. It was so simple: beets, thinly sliced white onion, lemon juice, sea salt and cracked pepper. It was delicious.
Blame it on a more refined palate, or the freshness of the beet, but now I love them (I had this same experience with kiwis, too).
I like the earthy flavor, the natural hot pink color. In all its colorful glory, this appetizer is a showstopper.
Food La La Recipe: Beet + Goat Cheese Crostini
Serves: 20+ Crostini
Time: 45 minutes
- 1 crusty baguette
- 2 small, raw beets
- 6 oz goat cheese
- ¼ tsp fresh lime juice
- Olive oil
- Micro greens
- Edible flowers (these are typically in the herb section of the grocery store)
- Preheat oven to 425.
- Peel beets and slice into wedges.
- Place on a foil-lined baking sheet and drizzle with olive oil and salt. Toss.
- Put another piece of foil on top and seal the sides to create a packet.
- Bake for about 30 minutes, until you can easily pierce with a fork. (WHY? #1)
- Remove beets, transfer to a bowl and let cool.
- Lower oven temperature to 350.
- Slice baguette into angled ½” slices and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- Bake for 7 minutes.
- Put cooled beets, goat cheese, lime juice, and 1 tsp kosher salt in a food processor and pulse until creamy and evenly pink.
- Top each crostini with a tablespoon of spread, and garnish with individual flower petals, micro greens, and a little sprinkle of sea salt.
Psst! Some recipe notes:
Why #1? If the beets aren’t tender enough, they won’t puree in the food processor.
*Note: Be careful roasting beets—your fingers can turn pink!
*Note: I recommend roasting the beets, but if you want to use canned beets, strain them and pat dry, then start with step 7.