One of the vegetables that absolutely flourishes in our garden are beets. They’re perfect for our mild northwest climate, and they grow wonderfully in containers. Every year, we plant at least three containers of beets, in staggered timing so they don’t end up ripening all together. (But inevitably, there ends up being a time – and that time is now – when we feel overwhelmed with beets!)
Beets and goat cheese are a match made in heaven. There’s a reason why if you google beet and goat cheese salad, you’ll return 36,793 results. I thought I’d put this classic combination on crostini (fancy name for toasted baguette slices) and drizzle it with even more deliciousness – balsamic reduction – to create a Balsamic Beet Crostini. Thyme adds the flavour of Fall, making this a wonderful and simple appetizer to serve at an autumn dinner party.
I usually roast beets in the oven, but this time I boiled them (skins on) and then sliced them, and I found that they retained more of their moistness this way. But I’d recommend cooking the beets the way you like best! Once the beets are cooked, cooled, peeled, and thinly sliced, then assemble the crostini. Toast the baguette slices, spread with a generous amount of soft goat cheese (I loooove goat cheese!), add beet slices, drizzle with yumminess (I mean… balsamic reduction), and sprinkle with a little thyme. A little freshly cracked salt and pepper never hurts!
J and I munched these Balsamic Beet Crostini on our rooftop deck this weekend – it was glorious and sunny and we wanted to take advantage of our last patio days! We both threw on cozy sweaters and brought out a little red wine – who says a dinner party can’t be for two?!
- baguette, thinly sliced
- beets, cooked, peeled, and sliced
- goat cheese
- balsamic reduction
- fresh thyme
- Broil/toast your baguette slices in the oven for 3-5 minutes (keep watch - they will burn quickly!)
- To assemble your crostini, spread a generous amount of goat cheese on each toasted baguette slice. Add two sliced beets to each slice, then drizzle with balsamic reduction and sprinkle with fresh thyme leaves.