Oh summer beets! Can I ever get enough?
I am mad about beets and am always thinking of ways to serve them. This is perfect for an hors d’oeuvres or a light summer meal with a tossed salad or gazpacho. Farmer’s market produce will stretch your way of thinking about food.
Want more crostini ideas, try these 7 INCREDIBLE CROSTINI IDEAS: THE PERFECT APPETIZER FOR A CROWD.
Charred Onion Vinaigrette and Roasted Beet Crostini
Servings
4 Servings
Ingredients
- 4 spring onions
- 2 garlic cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 tablespoons fresh lemon juice
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt
- Freshly ground black pepper
- 2 medium red beets
- 2 medium gold beets
- 2 candy stripe beets
- Extra virgin olive oil
- 1 baguette cut into ½-inch thick rounds
- 1 garlic clove peeled but not cut
- Kosher salt
- Freshly ground black pepper
- Garnish: thinly sliced radishes
Instructions
Charred Onion Vinaigrette
- Char onions in a hot pan over medium-high heat, turning occasionally, until dark brown.
- In a blender or food processor, puree onions, garlic, fennel seeds, coriander seeds, lemon juice, oil, and vinegar until sauce consistency.
Roasted Beet Crostini
- Preheat oven to 375°F.
- Drizzle beets with oil and wrap in foil. Place on baking sheet and roast for 40 minutes until tender. Cool beets.
- Place bread rounds on baking sheet and drizzle with oil. Toast 2 to 3 minutes, until crispy and lightly browned. Rub with clove of garlic.
- Peel beets by wiping the peel with a towel, it should just slide off. Dice beets, season with salt and pepper, and toss with vinaigrette.
- Spoon a little vinaigrette over baguette slices. Pile beets on baguette rounds. Garnish with radishes.
It is the charred onion vinaigrette that is written in the recipe. It was a bit chunkier in the photo than you might expect.
Just wondering what the green spread on the platter of roasted beet crostini is. It also looks like it is on the crostini under the beets.