Beet and Goat Cheese Crostini

Prepare the components of this recipe ahead, and assemble it at the last minute.

Yield: 12 servings (serving size: 2 crostini)

Ingredients

• Beets:
• 3/4  pound  beets (about 2 medium)
• 1  cup  water
• 1  tablespoon  balsamic vinegar
• 1  teaspoon  grated lemon rind
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• 
  Cheese spread:
• 1  (5-ounce) package goat cheese
• 1  tablespoon  light mayonnaise
• 2  teaspoons  minced fresh tarragon
• 1/8  teaspoon  freshly ground black pepper
• 1  garlic clove, crushed
• 24  (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preparation

Preheat oven to 375°.

To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.

In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.

To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.

Nutritional Information

Calories:

127 (27% from fat)

Fat:

3.8g (sat 2g,mono 0.9g,poly 0.3g)

Protein:

5.2g

Carbohydrate:

18g

Fiber:

1.4g

Cholesterol:

6mg

Iron:

1.2mg

Sodium:

297mg

Calcium:

44mg