Roasted Beet, Arugula, Goat Cheese & Honey Crostini
- Yield 1
- Prep 5 minutes
- Cook 45 minutes
- Total 50 minutes
Roasted Beet, Arugula, Goat Cheese & Honey Crostini is a appetizers recipe on Avoteb. The yield on the card is 1. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 baguette or loaf of bread, sliced thin
- 4 medium-sized beets, peeled and diced (I used half red, half golden beets)
- 2 Tbsp. olive oil
- 4 oz. goat cheese (plain or herbed)
- 3 Tbsp. milk or cream
- 2 cups baby arugula
- honey, for drizzling
Method
Warm oven to 425 degrees. Line a baking sheet with aluminum foil.
In separate mixing bowls (so that the colors do not bleed), toss each color of the diced beets with 1 Tbsp. Olive oil. Spread each color of beets in an even layer on half of the baking sheet. Bake in the oven for 25-30 minutes, until tender when pierced with a fork. Lift and keep nearby.
Lower oven heat to 350. Then spread out bread slices in a single layer on a baking sheet, and bake for 10-15 minutes or until toasted. Lift and let cool.
While that cooks, whisk together the goat cheese and milk in a small bowl until well-blended. Tip in more milk if you would like a thinner consistency for spreading.
Assemble the crostini by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets. Spoon with honey and serve.
