It’s been a while since I posted on this blog. We’ve been busy on the farm, but now all the fields are covered in a layer of white fluffy snow over here in Canada, and our Georgia operations are starting up in full swing. I figured it was time to start posting a little bit more on here, and what better way to start than posting another recipe!
During the fall and winter I love playing around with lots of root vegetable recipes. Beets especially. This particular recipe is such a great way to utilize beets in an appetizer. There are plenty of beet soup, salad, and side options, but I thought that dressing them up a little bit and adding some different flavors would make a fun (and rather colorful and lovely looking I might add) app.
Roasted Beet Crostini
6 Small beets (3 golden, and 3 red)
2 Tbsp. Olive oil
140 Grams plain goat cheese
3 Tbsp. Cream
1 Bunch microgreens
Freshly ground pepper
Honey, for drizzling
Preheat oven to 425 degrees
Peel and dice beets. Place in separate bowls to avoid the colors bleeding and toss each bowl with 1 Tbsp olive oil. place on a baking sheet and roast for 25 minutes. Remove and let cool.
Toast sliced baguette in oven at 350, or in your toaster oven on the toast setting. Remove and let cool.
Whisk the goat cheese and cream together in a bowl.
Assemble crostini by laying out the bread, spreading a dollop of the goat cheese mixture on top. Add a small layer of micro greens and sprinkle some freshly ground pepper on top. Combine the beets in a bowl and dish out on top of the micro greens. Drizzle honey on the tops and serve.