This roasted beet and honeyed goat cheese crostini with arugula and walnuts is my new favourite way to enjoy beets! Thinly sliced beets are roasted until tender and crisp. Honeyed goat cheese is spread over toasted bread and topped with the beets, arugula, and walnuts. This recipe makes a great appetizer or side!
Good morning and happy Friday!! This recipe was meant to be published a few hours ago (I always write my posts for the next day late the night before so that they are up first thing in the morning), but I was not feeling great last night. Hence, a few hours late on this!
I am going to keep things short and sweet since I don’t have a lot of time to write this morning. I hope you all had a great week and that you have some fun planned for the weekend, though! It’s my mom’s birthday on Sunday, so I will be baking her favourite cake (chocolate and lemon curd layer cake with chocolate whipped cream frosting) and we will have a little outdoor celebration in my brother and his fiancée’s backyard. And I get to pick up my second Ottawa Farm Fresh CSA basket tomorrow, which I really look forward to… it’s so nice to take a little trip to an organic farm every week!
One of the items in my Ottawa Farm Fresh CSA basket this week were the most beautiful, slender beets I have every seen. As soon as I laid eyes on them, I thought that they would look absolutely stunning sliced thinly and roasted to perfection. I have also really been enjoying the combination of honey and goat cheese lately, and bread… well, it goes without saying that we all love good bread. The idea for crostini came into my head since I had been ogling over Half Baked Harvest’s beautiful crostini all week.
roasted beet and honeyed goat cheese crostini: the details
This crostini recipe consists of three main elements: Roasted beets, honeyed goat cheese, and oven toasted bread. The beets are the most time consuming element of this recipe, since they take 30-40 minutes to roast, depending on their size. Everything else (the honeyed goat cheese, and toasted bread) takes mere minutes to prepare, so you can certainly roast the beets in advance to make this a super quick and simple recipe. It’s a nice appetizer or side dish; I served it for dinner with my Smoky Roasted Chickpea and Corn Salad that I just posted yesterday for a great summery meal! In the fall and winter, it would be great with a bowl of this lentil squash soup.
ingredients you’ll need
For the roasted beets, you’ll need beets, extra virgin olive oil, balsamic, sea salt, and pepper.
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For the honeyed goat cheese, you’ll need soft goat cheese (chèvre) and honey. I always recommend using locally produced raw honey for the best flavour and health benefits.
For the crostini, you’ll need bread, extra virgin olive oil, walnuts, sliced green onions, arugula, and fresh herbs.
For garnish, I recommend a drizzle of balsamic vinegar or a squeeze of lemon juice to balance out all those sweet, earthy flavours!
the method
Roast the beets: Peel and thinly slice the beets. Preheat the oven to 400 degrees F and line large rimmed baking sheet with parchment paper. Arrange the beets in the middle of the baking sheet and drizzle with the olive oil. Add a pinch of salt and pepper and toss to coat. Spread the beets out in an even layer (it’s okay if they’re overlapping a bit) and roast for 25-30 minutes, until tender and slightly crispy around the edges, flipping halfway through to ensure even roasting. Note that if your beets are wider than mine were, they may take up to 40-45 minutes to cook all the way through.
Meanwhile, make the honeyed chèvre: Place the chèvre and honey in a food processor fitted with the ‘S’ blade and process until smooth and creamy. Transfer into a container or bowl. Note: If you do not have a food processor, just stir together in a bowl. Honeyed chèvre can be made well in advance and stored in an airtight container in the refrigerator.
Make the crostini: Decrease the oven temperature to 350 degrees F. Brush both sides of the bread with extra virgin olive oil and toast the bread in the oven for 10-12 minutes.
Put it all together: Spread about a tablespoon of honeyed chèvre over each slice of crostini. Arrange the roasted beets over top. Sprinkle with walnuts, green onion, arugula, and herbs. Drizzle with olive oil or lemon juice. Eat!
more of my favourite beet recipes
- Vegan Avocado Kale Caesar Salad with Roasted Squash and Beets
- Beet Falafel Bowls with Lemon Dill Tahini Sauce
- Roasted Beet and Crispy Kale Tacos with Avocado Sauce
Finally, I hope that you love this roasted beet and honeyed goat cheese crostini recipe! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen.
Roasted Beet and Honeyed Goat Cheese Crostini with Arugula and Walnuts
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This roasted beet and honeyed goat cheese crostini with arugula and walnuts is my new favourite way to enjoy beets! Thinly sliced beets are roasted until tender and crisp. Honeyed goat cheese is spread over toasted bread and topped with the beets, arugula, and walnuts. This recipe makes a great appetizer or side!
Ingredients
Roasted Beets
- 6 medium beets, thinly sliced (aim for thin/slender beets, local and organic taste best)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Pinch each sea salt and freshly ground black pepper
Honeyed Chèvre
- 4–5 ounces chèvre
- 2–3 teaspoons local raw honey
Crostini
- 8 slices whole grain sourdough bread
- Extra virgin olive oil, for brushing on the bread
Garnishes
- ½ cup toasted walnut halves, chopped
- Thinly sliced green onions
- Arugula
- Fresh herbs (basil or parsley)
- Balsamic vinegar or lemon juice
Instructions
- Roast the beets: Peel and thinly slice the beets. Preheat the oven to 400 degrees F and line large rimmed baking sheet with parchment paper. Arrange the beets in the middle of the baking sheet and drizzle with the olive oil. Add a pinch of salt and pepper and toss to coat. Spread the beets out in an even layer (it’s okay if they’re overlapping a bit) and roast for 25-30 minutes, until tender and slightly crispy around the edges, flipping halfway through to ensure even roasting. Note that if your beets are wider, they will take a bit longer to roast- up to 40-45 minutes.
- Meanwhile, make the honeyed chèvre: Place the chèvre and honey in a food processor fitted with the ‘S’ blade and process until smooth and creamy. Transfer into a container or bowl. Note: If you do not have a food processor, just stir together in a bowl. Honeyed chèvre can be made well in advance and stored in an airtight container in the refrigerator.
- Make the crostini: Decrease the oven temperature to 350 degrees F. Brush both sides of the bread with extra virgin olive oil and toast the bread in the oven for 10-12 minutes.
- Put it all together: Spread honeyed chèvre over each slice of crostini. Arrange the roasted beets over top. Sprinkle with walnuts, green onion, arugula, and herbs. Drizzle with olive oil or lemon juice. Eat!
Notes
I always double the honeyed chèvre recipe so that I have some to enjoy on sandwiches, crackers, etc. all week long. I highly recommend doing this!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish
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