Randy Mayor; Melanie J. Clarke
12 servings (serving size: 2 crostini)

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.

How to Make It

Step 1

Preheat oven to 375°.

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.

Ratings & Reviews

Make these!

May 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's Review

January 26, 2013
These are delicious. Made them for a party appetizer and they were popular.

AveryWarren's Review

July 10, 2011

Branch's Review

April 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's Review

October 26, 2010
Other than the mess of removing the beet skins this recipe was excellent!!

GramercyGal's Review

November 28, 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.