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
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
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.