For the ultimate in fall hued food, choose both golden and red beets for Beet-and-Goat Cheese Crostini. The combination of creamy goat cheese, roasted beets, and toasted walnuts is to die for.
5 tablespoons extra virgin olive oil, divided
1/4 cup white balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) package precooked red beets or golden beets, cubed*
24 (1/4-inch-thick) baguette slices
1 (4-ounce) package goat cheese, softened
1/4 cup chopped toasted walnuts
Garnish: micro greens, thinly shredded beet greens, or fresh parsley
How to Make It
Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.
Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.
Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts; garnish, if desired.
*If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375° for 50 minutes or until tender; cool. Unwrap, peel away skin, and cube.