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Hors d'Oeuvres

Herbed Goat Cheese Crostini with Beets

June 12, 2015
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Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

These crostini rock my world. For a while now I have been in awe of the roasted beet, ever since I tried the beets with house made ricotta cheese at The Bird & the Bread, a local restaurant in Birmingham, MI. I’m not quite sure why, since it is incredibly simple to roast beets (seriously, people, try it today). The combination of creamy ricotta cheese and beautifully roasted beets at The Bird & the Bread was to die for, and I just knew I had to try something like it at home.

Goat Cheese Crostini: Featuring herbed goat cheese with roasted beets and lightly dressed arugula on a crostini.

Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

Frankly, the hardest part of this recipe is cleaning the beets. Those are some dirty little suckers! You have to be careful to scrub them really well, especially if you don’t plan on peeling off the skin before slicing them.

Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

However, the skin is totally edible. As long as you scrub all the dirt off before throwing them into the oven, it depends on your own texture and taste preferences whether or not you want to leave it on.

Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

The rest of the components in the dish are fairly simple, and they make for a great quick little summer appetizer before dinner, paired with a crisp glass of sauvignon blanc. Creamy goat cheese and fresh arugula: what’s not to love?

Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

So tell me: what is your favorite way to eat beets? Let me know in the comments below, and also let me know if you make this recipe by tagging #thecharmingdetroiter!

Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

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Herbed Goat Cheese Crostini with Roasted Beets and Arugula

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 20-24 crostini

Ingredients

  • 1 bunch of beets, leaves removed and thoroughly scrubbed
  • 8 oz. goat cheese
  • 1 lemon, juiced
  • 4 tbsp. olive oil
  • 1 tbsp. fresh thyme, minced
  • 1 tbsp. fresh basil, minced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 handfuls of baby arugula
  • 1 baguette, cut into 1/2" slices on the diagonal

Instructions

Preheat oven to 400 degrees Fahrenheit. Wrap beets in tin foil and place on a baking sheet. (If the beets are smaller, wrap several together. If the beets are larger, it is better to wrap them individually.) Roast in the oven for one to one and a half hours, or until beets are tender and can be easily pierced with a fork or toothpick.

While beats are roasting, make the herbed goat cheese. Add goat cheese, half the lemon juice, three tablespoons olive oil, thyme, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a small bowl and mix until combined.

To a medium-sized bowl, add arugula. Toss with remaining lemon juice, olive oil, salt and pepper.

When beets are finished, remove from the tin foil and allow to cool slightly. Turn on the broiler. Remove beet skins, if desired. Slice beets thinly.

Lay baguette slices on a baking sheet and toast under the broiler until golden brown. Be sure to check on them often, as the bread can easily burn.

To assemble: spread herbed goat cheese on a slice of toasted baguette. Top with a couple of sliced beets and a bit of arugula. Drizzle with olive oil, if desired. Enjoy!

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Herbed Goat Cheese Crostini with Roasted Beets and Arugula | The Charming Detroiter

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Reader Interactions

Comments

  1. Michelle says

    June 15, 2015 at 5:46 pm

    Hi,

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    Reply
  2. Contestchef says

    June 13, 2015 at 11:57 pm

    Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

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    Contestchef

    Reply

Trackbacks

  1. Roasted Beet and Pancetta Agnolotti with Creamy Goat Cheese Sauce and Arugula - The Charming Detroiter says:
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    […] been loving slightly addicted to beets recently, as you are no doubt aware. So I was super excited to use them in a pasta […]

    Reply
  2. The Charming Detroiter • Oven Roasted Beet Salad with Goat Cheese Crema and Crispy Prosciutto - The Charming Detroiter says:
    March 2, 2016 at 9:35 pm

    […] Related: Herbed Goat Cheese Crostini with Roasted Beets and Arugula. […]

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    December 11, 2015 at 3:36 pm

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    December 5, 2015 at 5:29 pm

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