Roasted Beet and Goat Cheese Salad on Crostini
A stunning appetizer featuring sweet roasted beets and tangy goat cheese atop crispy garlic crostini, finished with honey, fresh herbs, and a touch of citrus. Perfect for entertaining with its vibrant colors and balanced flavors.
Ingredients
- 3 medium beets red, golden, or a mix for color variation
- 1 baguette sliced diagonally into ½-inch thick pieces
- 8 oz goat cheese softened at room temperature
- 2 tablespoons olive oil plus extra for brushing crostini
- 2 cloves garlic one minced and one left whole for rubbing
- 1 tablespoon honey
- 1 tablespoon balsamic glaze or reduced balsamic vinegar
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh herbs such as thyme, chives, or dill, chopped
- ¼ cup walnuts or pistachios toasted and chopped (optional)
- Salt and freshly ground black pepper to taste
- Microgreens or arugula for garnish optional
Instructions
- Prepare and roast the beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and roots. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork. The time will vary depending on the size of your beets.
- Cool and peel the beets: Allow the roasted beets to cool enough to handle, then use paper towels to rub off the skins (they should slip off easily when roasted properly). Cut the beets into small ½-inch cubes and place in a bowl.
- Season the beets: Toss the cubed beets with 1 tablespoon olive oil, minced garlic, a pinch of salt, and freshly ground pepper. Set aside to marinate while preparing the crostini.
- Make the crostini: Preheat oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil. Bake for 7-10 minutes until golden and crisp. While still warm, rub one side of each toast with the whole garlic clove.
- Prepare the goat cheese spread: In a small bowl, mix the goat cheese with 1 tablespoon olive oil, half the lemon zest, and a pinch of salt until smooth and easily spreadable. For a fluffier texture, you can whip it with a mixer or food processor.
- Assemble the crostini: Spread a generous layer of the goat cheese mixture on each crostini. Top with a spoonful of the seasoned beet cubes.
- Add the finishing touches: Drizzle each crostini with a small amount of honey and balsamic glaze. Sprinkle with the remaining lemon zest, fresh herbs, and toasted nuts if using.
- Garnish and serve: Add a few microgreens or arugula leaves on top if desired. Arrange on a serving platter and serve immediately while the crostini are still crisp.
Notes
- The beets can be roasted up to 3 days in advance and stored in the refrigerator until ready to use.
- To save time, you can use pre-cooked vacuum-sealed beets found in many grocery stores.
- The crostini can be made several hours ahead, but store them in an airtight container to maintain crispness.
- For a creamier base, mix the goat cheese with a little Greek yogurt or crème fraîche.
- You can vary the herbs based on what’s available – mint, basil, or tarragon would all work beautifully.
- For a more substantial appetizer, add a thin slice of prosciutto between the goat cheese and beets.