Many people eat beets for all the amazing health benefits, but I just really like the way they taste. High in vitamin C, fiber, and potassium, adding beetroot to a recipe can only mean good things for your body. Here is a simple crostini recipe where everything can be made ahead of time, and assembly is easy. Just add a slice of your favorite crusty bread or break up a few Wasa crackers (like I do) and you have an impressive immune-boosting snack for home or your next gathering… like the upcoming Winter Olympics. Enjoy!
2-3 beets, roasted and cubed
1 8oz. goat cheese log at room temperature
1 bunch of baby arugula
1/2 C. pistachio nuts, toasted and chopped
Your favorite bread or crackers
Place beets, skin on, in large piece of foil and drizzle with olive oil. Wrap securely and place on a baking pan. Bake at 350F for one hour. Remove from oven and let cool for 10-15 minutes. Remove skin by rubbing the sides of the beets with fingers.
Spread 1/2 cup of pistachios in a single layer on a baking pan. Bake at 325F until they are light brown and fragrant, about 5-8 minutes. Once cool, chop into bits.
Spread a gob of goat cheese on a cracker or slice of toasted bread (less if you prefer). Add a few pieces of arugula and a generous spoonful of beets, top with pistachios.