As a child, I despised beets. Hated, hated, freaking hated them… From what I understood is that beets came out of a can and no amount of money, begging or bribing could get me to eat them. No way, never, nope, nuh uh, not happening… Ever.
And then I grew up…
It was only a few years ago when I rediscovered beets. In my opinion, beets now taste delicious. Beets are beautifully colored, richly flavored and earthy. I can’t believe I just said this out loud. I like beets. I like them roasted, baked or sliced on a green salad. Red or golden beets. Either is fine with me. Even better is that my beets that I prepare for my family are freshly picked and don’t come out of a can. I just wash and scrub them well, cut off the tops and toss them in the oven. After they are cooked, I peel them, slice and serve. All I do is give them a hit of fresh cream butter or olive oil, cracked black pepper and salt.
I got the idea of blending beets and chevre from a recipe for a Roasted Beet and Chevre Spread in a cookbook called “Dishing up Oregon” by Ashley Gartland. What a lovely cookbook! Great photos and fabulous recipes from some of Oregon’s finest cooks.
For those who do not know what chevre is, chevre is a delightfully creamy and complex flavored cheese made from the milk of goats. I loved the mixture of beets and chevre and decided to adapt the recipe for a delicious Beet, Chevre and Radish Crostini.
Locally grown red beets ready to be baked…
Chevre from the Mama Terra Micro Creamery in Williams, Oregon. The absolute best chevre I have ever tasted in my life. The cheese is made from the milk of a small herd of Nubian goats. If you see this cheese in the store, do not hesitate. Buy it. It’s outstanding.
Fresh picked local organic radishes. Bright, crisp and peppery. Simply delicious!
Beet, Chevre, and Radish Crostini garnished with chopped chives from my herb garden. The beet and chevre mixture is a vibrant pink and the thinly sliced radishes adds a wonderful crunch and a peppery flavor to the little toasts. I sprinkled the chopped chives on the top of the toasts for a flavorful garnish. Enjoy! Tessa
- 3/4 pound beets (I used 2 medium sized red) washed, scrubbed and tops removed.
- 8 ounces fresh creamy chevre cheese
- 2 tsp olive oil (or more if needed)
- 2 tsp white balsamic vinegar
- salt and fresh cracked pepper to taste
- 3 or 4 thinly sliced radishes (I used a mandolin and then sliced again with a sharp knife to achieve the shredded effect)
- fresh chives for garnish
- 1 loaf baguette bread
Begin by washing and scrubbing your beets. Preheat your oven to 400 degrees. Remove the beet tops and put the beets in an oven proof pan. Add a little bit of water (about 1/3 of a cup) and cover tightly with foil. Bake for one hour or until beets are fork tender. Remove from oven and let cool.
When beets are cool enough to handle, peel the skin off, quarter them and toss in a food processor. Blend well, scraping the sides. Add olive oil, balsamic vinegar, and chevre cheese. Pulse until well incorporated. Add salt and pepper. Add additional olive oil if the mixture is too thick for your liking. Taste and correct your seasonings. Remove from food processor and set aside. Can be made ahead and stored in the refrigerator for a day or two.
Slice baguette bread into 1/2 inch slices and toast on a grill pan or barbecue. Spread beet and chevre mixture on top, add radishes and garnish with chives. Makes about 2 cups of beet and chevre mixture and a couple dozen toasts.