[…] been loving slightly addicted to beets recently, as you are no doubt aware. So I was super excited to use them in a pasta […]
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.
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.
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.
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?
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
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!
http://thecharmingdetroiter.com/herbed-goat-cheese-crostini-with-roasted-beets-and-arugula-2/
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