Photo: Tara Donne; Styling: Erin Swift
Prep Time
20 Mins
Cook Time
5 Mins
Yield
Makes 2 dozen

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.

How to Make It

Step 1

Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.

Step 2

Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.

Step 3

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.

Step 4

*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.

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