Beet Hummus and Goat Cheese Crostini

Two beet related posts in a row you ask? That’s right, and you’ll like it.  Beets are high in antioxidants, folates, and vitamin C. Respectively, they are heart healthy, good for your hair and nails, and help keep you germ free.  And most importantly, similar to my carrot dilemma a few weeks past, I ended up with a lot of them this week.

You’re more than welcome to turn them into the beautiful salad from the last blog post. But you, you fancy. You’ve got friends coming over, and you want to dress those beets up real nice, like they gonna meet your momma. In fact, you’ve planned potluck dinner for Meatless Monday, and want to blow everyone else out of the water. This is the recipe for you.


Beet Hummus and Goat Cheese Crostini

Beet Hummus

4-5 medium beets (about 1/2 pound), roasted, peeled and cubed

2 Tbs tahini (sesame seed paste)

Juice of 1 lemon (about 4/5 Tbs)

1 small clove garlic, chopped

1 tsp ground cumin

1/2 tsp sea salt

Combine all ingredients above in food processor until smooth.


1 loaf good crusty french bread

Olive Oil

1 large portion good quality Chevre (soft, spreadable goat cheese)

Cut bread at a bias (diagonally) into 1/4 inch slices. Lightly brush with olive oil and place on baking sheet.  Place under broiler until golden brown.


To assemble crostini, spread each with a small amount of chevre. Top with a spoonful of beet hummus. Finish each one with finely chopped mint.


This entry was published on March 12, 2012 at 5:37 am. It’s filed under Meatless Monday, recipes, Slow Food and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “Beet Hummus and Goat Cheese Crostini

  1. 🙂 Darn, I just turned some golden beets into borscht (quite tasty, too)! Beet hummus is pretty clever!

  2. Not only is beet hummus delicious but is so pretty as well.

  3. How clever! Thanks for stopping by my blog!

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