Adapted from Eating Well Magazine by Heather Hartman
- 1 bunch beets with greens attached
- 1 baguette, cut into1/2-inch-thick slices
- 2 tablespoons extra-virgin olive oil, divided
- 6 cloves garlic, 2 left whole, rest minced
- ¼ cup apple cider
- ¼ teaspoon salt
- 4 ounces goat cheese
- 1/4 teaspoon freshly ground pepper
Preheat oven to 400°F.
Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°. This can also be done on a grill. Wrap beets in foil with 1 tbsp. olive oil and pinch of salt. Cook on side without the fire. Grill for 45 min.
While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.
Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, and apple cider and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
Peel the cooled beets and cut into 1-inch pieces. Place beets, goat cheese and pepper in a food processor and puree until smooth. You can also mash the beets and goat cheese with a fork or potato masher.
To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.
Any leftover beet-goat cheese spread can be used as a sandwich spread with roast beef, or used as a garnish on a potato leek soup.