Beet Crostini

When I read about Jen's Power of Pink Challenge to promote breast cancer awareness, I knew I'd have to participate.  It's amazing how much this movement has evolved-- I can't say I ever expected to see NFL players sporting pink apparel!

Whether you walk, run, or support those who do, it is certainly important to be well-fueled :)  These beet crostini provide a great way to do that- chock full of antioxidants, folates, vitamins, minerals and calcium.  Plus the beet puree came out a gorgeous magenta color that you can't help but love!

Beet Crostini
Recipe by Shannon
Serves a crowd

The beets can be roasted ahead of time and refrigerated until you're ready to prepare the crostini.  Alternatively, the puree can be prepared ahead of time and kept cold until you're ready to serve.

1.5lb beets
5.5oz ricotta
1.5oz goat cheese, plus more for topping if desired
1T fresh thyme leaves
1 clove garlic
salt and freshly ground pepper
clover honey
chopped walnuts
1 lg baguette

Preheat oven to 400deg.

Cut off beet greens and scrub beets.  Wrap in a piece of aluminum foil and place in the oven.  Roast for ~45min (will depend on the size of your beets), until the beets are tender and easily pierced with a knife.  Remove from the oven and set aside.

Once the beets are cool enough to handle, peel and roughly chop.  Add beets, ricotta, goat cheese, thyme and garlic to the bowl of a food processor or blender.  Process until pretty smooth and all ingredients are well incorporated.

Cut the baguette into thin slices (~1/2" thick) and set on a cookie sheet.  Drizzle with olive oil and sprinkle with coarse sea salt.  Place in oven until the edges start to brown.  Flip the slices over and return to the oven until toasted and crispy.

Transfer toasts to serving dish and top with 1-2T of beet puree.  Drizzle with honey and top with a little more goat cheese (if desired) and chopped walnuts.  Serve!