Tuesday, October 25, 2011

Beet Crostini

When I read about Jen's Power of Pink Challenge to promote breast cancer awareness, I knew I'd have to participate.  It's amazing how much this movement has evolved-- I can't say I ever expected to see NFL players sporting pink apparel!


Whether you walk, run, or support those who do, it is certainly important to be well-fueled :)  These beet crostini provide a great way to do that- chock full of antioxidants, folates, vitamins, minerals and calcium.  Plus the beet puree came out a gorgeous magenta color that you can't help but love!



Beet Crostini
Recipe by Shannon
Serves a crowd

The beets can be roasted ahead of time and refrigerated until you're ready to prepare the crostini.  Alternatively, the puree can be prepared ahead of time and kept cold until you're ready to serve.

1.5lb beets
5.5oz ricotta
1.5oz goat cheese, plus more for topping if desired
1T fresh thyme leaves
1 clove garlic
salt and freshly ground pepper
clover honey
chopped walnuts
1 lg baguette

Preheat oven to 400deg.

Cut off beet greens and scrub beets.  Wrap in a piece of aluminum foil and place in the oven.  Roast for ~45min (will depend on the size of your beets), until the beets are tender and easily pierced with a knife.  Remove from the oven and set aside.

Once the beets are cool enough to handle, peel and roughly chop.  Add beets, ricotta, goat cheese, thyme and garlic to the bowl of a food processor or blender.  Process until pretty smooth and all ingredients are well incorporated.

Cut the baguette into thin slices (~1/2" thick) and set on a cookie sheet.  Drizzle with olive oil and sprinkle with coarse sea salt.  Place in oven until the edges start to brown.  Flip the slices over and return to the oven until toasted and crispy.

Transfer toasts to serving dish and top with 1-2T of beet puree.  Drizzle with honey and top with a little more goat cheese (if desired) and chopped walnuts.  Serve!


19 comments:

Fun and Fearless in Beantown said...

Beets? Goat cheese? Honey? What an awesome flavor combination!

Jen said...

These sound delicious. Thanks for helping spread the word about breast cancer awareness. I have to agree. I never thought I'd see football players wearing pink!

Erica said...

What a fun pink dish! Perfect for the movement. I love all of the breast cancer support!

Daisy said...

these are perfect for fall and breast cancer awareness!

Christina said...

These look so elegant! I like the pictures and how you plated them.

Natalie said...

This sounds like my favorite salad in crostini form! I love it!!

Lisa (bakebikeblog) said...

how very delightful! and wonderful photos!

Ranjani said...

I'm always looking for new ways to prepare beets. These are very pretty and look like a great party snack!

Joanne said...

I don't even really like beets but that color alone makes me want to lick my screen...and that puree off those crostini.

Megan said...

These look gorgeous! I've been loving all of Jen's pink creations, and I love these too. Beets and goat cheese are such a great combo!

Reeni said...

These sound crazy good! I love every single thing you put into them - what a flavor combo.

Miz said...

the husband says Im easily moved---but I am moved each time I see the pink shoes and gloves and hats and...

BigAppleNosh said...

Yum - I love beets! This looks delicious!

Elizabeth said...

That looks delicious. And gorgeous

Elina (Healthy and Sane) said...

This is so so pretty and I am all about all of these ingredients. Yum!!

Nutmeg Nanny said...

Yum yum yum! I love beets :)

vanillasugarblog said...

oh shan you are such a good girl. you always make these wonderful dishes with veggies.
i cannot stand beets but i think i could eat them this way.
i know beets are super good for you too. Iron? right?

Kelly said...

Those look gorgeous and very refined. I too love that deep hue of the puree and the fact that you used not one, but two cheeses.

Kerstin said...

Such a pretty pink color and I like the goodies you topped them with!

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