Recipe: Dill Roasted Beet Goat Cheese Crostini with Arugula Salad

9 Apr

Yay for beets!  The better the goat cheese, the better this dish is, so splash out for the good stuff.  I’ve never been a big fan of dill – not sure why (dill pickles?) but they added a nice touch to the beets without a lot of overpowering flavor.  This dish was super satisfying paired with a simple arugula salad in a balsamic vinaigrette .

Ingredients for the beets

  • 4 beets (2 red and 2 yellow)
  • 2 T butter
  • 1/4 cup dill, chopped
  • juice of 1/2 lemon

Preheat oven to 400.  Trim and wash the beets.  Wrap each beet individually in foil and bake in a dish for 40 minutes to an hour, or until a sharp knife easily pierces the beet (if the beets are different sizes, some will cook faster than others).  Cool enough to handle.  Wearing rubber gloves (to keep your skin from turning pink), peel off the skin and trim any problem areas with a knife.  Keep the red beets separate from the yellow ones.  Chop into 1/2 inch pieces and set aside.  Meanwhile, melt the butter in a large pan, toss in the dill and squeeze the lemon into the mixture.  Toss the beets in the butter (yellow ones first, then red) and set aside.

Ingredients for the Crostini

  • 4 thick slices seeded whole grain bread, toasted
  • 4 oz good goat cheese
  • Beets, prepared as above

To assemble, lavish the cheese on the toast and gently place the beets on top.  Serve with an arugula salad.  Enjoy!

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One Response to “Recipe: Dill Roasted Beet Goat Cheese Crostini with Arugula Salad”

Trackbacks/Pingbacks

  1. roasted beet crostini « Thyme and Reason - June 15, 2011

    […] beets, and also use dill, and be easy to prepare. A Google-search later and I found this recipe for “Dill Roasted Beet Goat Cheese Crostini.” That’s a complex name for a pretty straight-forward recipe. First, you roast beets. Then you […]

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