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an overhead shot of the beet goat cheese crostini on a wire rack set against a blue background

Roasted Beet and Honeyed Goat Cheese Crostini with Arugula and Walnuts

  • Author: Allison
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian


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!



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

  • 45 ounces chèvre
  • 23 teaspoons local raw honey


  • 8 slices whole grain sourdough bread
  • Extra virgin olive oil, for brushing on the bread


  • 1/2 cup toasted walnut halves, chopped
  • Thinly sliced green onions
  • Arugula
  • Fresh herbs (basil or parsley)
  • Balsamic vinegar or lemon juice



  1. 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.
  2. 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. 
  3. 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.
  4. 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!


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

Keywords: roasted beet and goat cheese crostini with honey and arugula