I think I heard some of you groan after reading the title of this recipe, but bear with me please. This Roasted Beet and Goat Cheese Crostini is kind of everything. If you love beets you’ll love it, if you think you don’t like beets then this is the recipe to try to give them another go. And besides, that color? Totally gorgeous.
I used to be in the “Beets taste like dirt” group. Seriously, like until a month ago every time I would see something with beets in it I would dismiss it thinking that there is no way in the world that I would like it. Then I went to the Tillamook Co-op event a few weeks back and was served a beet salad. And guys, it was kind of amazing. It changed my whole outlook on beets. So much so that the next time I went to the grocery store I picked up a bundle and started researching the best way to prepare them.
I asked a few friends. Some boiled them. Some liked them pickled. Some roasted them. And some even preferred them raw. The main thing that I was told was scrub, scrub, scrub and peel. It helps with that “Dirt” flavor that I always associated with beets. I also came across this tutorial on the Kitchn titled “How to Roast Beets in the Oven” and decided that roasted beet sounded easy and delicious to me. I followed the tutorial and ended up with some down right delicious roasted beets. All week long I was snacking on them, adding them to salads and then decided to make this Roasted Beet and Goat Cheese Crostini.
And it’s kind of life changing. Meaning, if you thought you didn’t like beets before you are totally going to love them now.
It’s really easy to roast the beets yourself, scrub them, wrap them in aluminum foil and roast at 400 degrees for about an hour or until fork tender. Then once cool enough to handle gently rub the peel off. Easy, peasy roasted beet.
The Kitchn article says they keep in the refrigerator for up to a week so I roasted a few at a time then kept them there to add into salads and such. If you want to skip the whole roasting them yourself bit, I’ve seen them roasted in the prepared section of the produce section at the store. You’ll need about a cup of diced roasted beets for this recipe.
However you do it, make this Roasted Beet Crostini soon. I even bet if you reserve a spot for it on your holiday table, your family and friends will thank you :)
SoRefinedNovember 13, 2015 at 7:23 pm
Groan? More like “GROAN WITH DELIGHT!”
Roasting beets really does bring out their sweetness.
Nutmeg NannyNovember 13, 2015 at 4:55 am
Oh man this is the perfect appetizer! Although to be honest I would happily eat this for dinner too…haha.
Miryam, Eat Good 4 LifeNovember 12, 2015 at 7:07 am
I would never have thought of adding roasted beets to crostini before. What a great idea.
Tonia@thegunnysackNovember 12, 2015 at 6:50 am
Sounds like a great combination that is perfect for holiday parties!
Erin @ Texanerin BakingNovember 12, 2015 at 2:27 am
Haha. I have to laugh because I just left a comment on another blog that started off with, “I’m in the tastes like dirt” camp. ;) I really want to try to eat more veggies so I’m going to try your method of roasting them!
Nutmeg NannyNovember 11, 2015 at 7:32 pm
This looks so crazy good! I LOVE beets!
Erin @ Dinners, Dishes...November 11, 2015 at 6:39 pm
Goat cheese and crostini is my husband favorite appetizer, great idea to add roasted beets!
Ramona from Kitchen SimmerNovember 11, 2015 at 4:30 am
I love this crostini idea. The sweetness from the beets and the tang from the goat cheese makes a great combo. Yummed and Stumbled your post. :)
Rachel @ Baked by RachelNovember 11, 2015 at 4:08 am
Love a simple appetizer or snack. This is perfect!
Sylvie ShiraziNovember 11, 2015 at 2:34 am
I love beets with goat cheese!