Beet Crostini with Goat Cheese

December 8, 2016

I recently prepared this beet crostini for a Feed Dinner ( I hosted along with Lauren Bush, which was featured in InStyle, and was yet again amazed (and very pleased) at the popularity of the appetizer. Everything about this dish is perfect for holiday hosting, from the gorgeously rich jewel tones of the beets, to the savory sweetness of the combination of honey and goat cheese.  It’s quick to prepare, vegetarian, and light enough that your guests will be able to stuff themselves silly and still sit down to dinner.  Plus, who’s ever angry at beet-juice scarlet-stained lips this time of year?  When that special someone asks you why you look so alluring, you can honestly tell them, “it’s all natural!”







      5 Beets, Red and Yellow
        1 Baguette
          Extra Virgin Olive Oil
            ½ cup Blood Orange Infused Extra Virgin Olive Oil
              2 tbls. Honey
                1 large log of Goat Cheese
                  fresh Thyme
                    Olive Tapenade (Optional)



                  Preheat oven to 450 degrees.  Clean and wrap beets in aluminum foil.  Roast them in the oven for about 45 minutes to an hour or until soft when pierced with a knife.  Remove from oven to cool.  Slice baguette on the diagonal and brush with extra virgin olive oil.  Toast in the oven for 7 minutes or until just starting to crisp.  Set aside.  Once cooled, peel and chop the beets.  In a large bowl add the beets and drizzle with orange infused extra virgin olive oil and a few tablespoons of honey.  Toss with fresh cracked pepper and flaked sea salt.  Slather the crostini with goat cheese, add a dab of olive tapenade, and a spoonful of beets.  Sprinkle beet crostini with some fresh thyme leaves and voila!  An appetizer to start off a delectable evening!


                  Total Cooking Time: 1 hr 30 min

                  Serves: 10


                  Photo Credit: Amy Graves for InStyle,

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