Beet and Goat Cheese Crostini

Name: Beet and Goat Cheese Crostini
Yield: 12 servings (serving size: 2 crostini)
Ingredients: Beets:; ¾ pound beets (about 2 medium); 1 cup water; 1 tablespoon balsamic vinegar; 1 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; ¼ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; Cheese spread:; 1 (5-ounce) package goat cheese; 1 tablespoon light mayonnaise; 2 teaspoons minced fresh tarragon; ⅛ teaspoon freshly ground black pepper; 1 garlic clove, crushed; 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

6 Ratings
5 Reviews

Beets and goat cheese are the hot new couple. They're well-matched because of the beets' earthy sweetness and the cheese's mild tanginess. Short on time? Use canned pickled beets instead of fresh. Prepare the components of this tasty appetizer ahead, and assemble it at the last minute.

Recipe by Cooking Light January 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:

12 servings (serving size: 2 crostini)

Nutrition Info

Directions

Step 1
Preheat oven to 375°.

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Step 2
To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
Step 3
In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.
Step 4
To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.

Nutrition Facts

Per Serving:

127 calories; calories from fat 27%; fat 3.8g; saturated fat 2g; mono fat 0.9g; poly fat 0.3g; protein 5.2g; carbohydrates 18g; fiber 1.4g; cholesterol 6mg; iron 1.2mg; sodium 297mg; calcium 44mg.

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Ceri590

05/16/2016

Made these for a party and they were the hands down fave! Great combo and the marinade on the beets really shines!

fpalm15

01/26/2013

These are delicious. Made them for a party appetizer and they were popular.

Branch

04/20/2011

Fantastic+! Leftovers are better than the initial serving and the initial serving is fantastic. Because I didn't have it on hand, I used flat parsley in place of the tarragon. This truly is special - especially if you like beets. The cheese spread is a keeper unto itself - super good.

JenRaj

10/25/2010

Other than the mess of removing the beet skins this recipe was excellent!!

GramercyGal

11/27/2008

I made this as a Thanksgiving appetizer. It was delicious! I loved it! I ended up using canned sliced beats to save time. I was a little concerned about them tasting canned, but it was great! I drained and rinsed them. Then I tossed them with a bit of balsamic vinaigrette, lemon zest, salt and pepper. It was wonderful and a huge time saver. The goat cheese spread is also delightful, I'll be making that for a variety of toppings.

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Beet and Goat Cheese Crostini

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Beet and Goat Cheese Crostini

Account

Beet and Goat Cheese Crostini

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Beet and Goat Cheese Crostini