Beet and Goat Cheese Crostini

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!

crostini-beets-arugula-goat-cheese

Ingredients
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

For Beets
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.

For Pistachios
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.

Assembly
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.

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