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.

Julia Dowling Rutland
Recipe by Coastal Living October 2013

Gallery

Tara Donne; Styling: Erin Swift

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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