Click to print Beet Crostini recipe
I really don’t like beets. My husband loves them. I have a rule in this house if he plants them, he cooks them. However, this year I signed up for a winter CSA through Fresh Fork Market and wouldn’t you know it the first week’s package included a bunch o’ beets. Ugh, now I had to cook them. Luckily the CSA sent out a newsletter with a recipe for Beet Crostini. I figured bread and cheese can make most things taste pretty good so I’d try it with the beets. The results? I still don’t like beets, but the recipe made them edible; my husband loves them even more, and my 8 year old ate them (he actually ate about 5 pieces). So, if you like beets make this recipe, if you don’t like beets and you find yourself with a bunch of them; go ahead and make this recipe it won’t hurt.
1 bunch beets with greens attached
16 – ½-inch-thick slices baguette, cut on the diagonal
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon sherry vinegar or red-wine vinegar
2 tablespoons water
¼ teaspoon salt
4 oz. creamy goat cheese (I didn’t have goat cheese so I used cream cheese)
¼ teaspoon freshly ground pepper
1. Preheat oven to 400°F.
2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1½ hours, depending on the size of the beets.
3. Meanwhile, thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
4. When the beets are finished roasting, remove from the oven, uncover and let cool. Turn the oven down to 350°F if serving immediately.
5. Peel the cooled beets and cut into 1-inch pieces. Place ¾ cup beet pieces (reserve any remaining beets for another use), goat or cream cheese and pepper in a food processor and puree until smooth.
(At this point you can store the beet-cheese spread and greens separately in containers in the refrigerator for up to 2 days. Bring them to room temperature before serving.)
5. Arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.
6. To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.
Recipe can also be found here: Eating Well