Beet Bruschetta with Whipped Goat Cheese

By Kielian Baird

Serving Size: 3-4 

Ingredients:

1. 6 whole beets, washed well 

2. 6 tablespoons extra-virgin olive oil, divided  

3. Salt and pepper to taste

4. 2 tablespoons basil, finely sliced 

5. 2 tablespoons mint, finely sliced

6. 3 cloves garlic, minced 

7. 1 tablespoon white balsamic vinegar 

8. 8 ounces goat cheese 

9. 1 tablespoon honey 

10. 1 loaf of good quality sourdough or fresh baguette, thickly sliced

11. 2 tablespoons butter

Instructions:

1. Preheat the oven to 400 degrees (F). 

2. Wrap each beet in tin foil with a tablespoon of oil plus salt and pepper to taste. Wrap them individually and place on a baking sheet to roast for 35-60 minutes depending on their size. They are done when they are fork tender. Remove, let cool completely, then peel the skins off. This will happen easily if they are fully cooked. Cut the beets into small cubes and place in a bowl. Add the garlic, basil, mint, and white balsamic into the bowl and toss. Salt and pepper to taste. Set aside. 

3. In another bowl, add the goat cheese and honey. Beat with a whisk, by hand until smooth, about 30 seconds to 1 minute. Set aside in the fridge. 

4. In a large pan, melt butter over medium heat. Swirl around to cover the pan and place the slices of bread down to toast on each side. Timing will vary depending on toasty preference. Repeat with as many slices of bread desired. 

5. To assemble, place the toasts down, then spread a nice dollop of the whipped goat cheese, top with the marinated beets. Finish with flakey salt and a drizzle of good olive oil. 

6. Serve immediately!