Beet + Goat Cheese Crostini

Beet lovers, unite! I feel like beets are one of those things where you either love em or hate em...I'm more on the side of if you don't love them maybe you haven't tried them the right way? These beets (both red + golden, which makes the color oh so pretty) are tossed in olive oil, and roasted to create a soft tender vegetable. Pair these beauties with sweet & creamy goat cheese all loaded onto a crispy crostini= pure beauty.

One trick I haven't learned up until now is that you can prepare and chop the beats into a small square before roasting so that they cook faster. Make sure when your chopping the red beats your using a cutting board that is well loved, the red can stain.

I serve this appetizer with a nice bottle of Sauvignon Blanc + an arugula salad for the perfect summer porch situation. Enjoy!

Beet + Goat Cheese Crostini


  • 1 French Baguette

  • 1 6 oz Goat Cheese Log

  • 4 Medium Beets, 2 Golden & 2 Red

  • 4-5 TB Quality Olive Oil

  • Salt + Pepper to taste


  1. Slice the baguette into thin slices for crostini, drizzle with 2 TB olive oil and salt, toss well to coat and place in over at 400 for 8-10 minutes to crisp up

  2. Wash, peel and rinse the beets. Diced the beets into 1" squares and toss with remaining olive oil, salt and pepper. Roast beets at 425 degrees for 45-50 minutes until tender, tossing halfway through cooking time

  3. Once crostini and beets are done cooking, let beets cool and prepare goat cheese

  4. Spread 1 TB goat cheese on each crostini and top with 1 TB beet mixture

  5. Serve on a platter and enjoy!