Roasted Beet Crostini
- 1 bunch medium beets (about 6 beets)
- Beet green tops*, arugula or microgreens
- 1 baguette, cut into ½-inch-thick slices
- 2-3 Tablespoons olive oil, divided
- 6 cloves garlic, 2 left whole and the rest minced
- ¼ cup apple cider
- ¼ teaspoon salt
- 4 ounces goat cheese from Singing Hills Farm
- 1/4 teaspoon freshly ground pepper
Preheat oven to 375°F.
If beets have stems and leaves attached, trim and reserve. Place the beets in a baking pan, and add 1 Tablespoon olive oil and pinch of salt. Cover with foil and roast until very tender when pierced with a fork, or 30 minutes to and hour depending on the size of the beets. Let cool.
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 10 minutes.
*Optional if working with beet tops: 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.
Peel the cooled beets and finely dice. Add the remaining 1 Tablespoon oil and garlic to a pan and cook, stirring, until fragrant, about 15 seconds. Add the greens if using and apple cider and cook, stirring occasionally, until the liquid has evaporated, 5 minutes. Stir in salt and remove from the heat.
Top each toasted baguette slice with goat cheese, beet mixture and greens beets, garlic sauce and 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.