Beet + Goat Cheese Crostini

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)
  • Salt


Roast Beets:

  1. Preheat oven to 425.
  2. Peel beets and slice into wedges.
  3. Place on a foil-lined baking sheet and drizzle with olive oil and salt.  Toss.
  4. Put another piece of foil on top and seal the sides to create a packet.
  5. Bake for about 30 minutes, until you can easily pierce with a fork. (WHY? #1)
  6. Remove beets, transfer to a bowl and let cool.

Make Crostini:

  1. Lower oven temperature to 350.
  2. Slice baguette into angled ½” slices and arrange on a baking sheet.  Drizzle with olive oil and sprinkle with salt.
  3. Bake for 7 minutes.
  4. Put cooled beets, goat cheese, lime juice, and 1 tsp kosher salt in a food processor and pulse until creamy and evenly pink.
  5. 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.