Hosting or going to a dinner party? Not sure what to make? Want to bring something different from the usual cheese and crackers? A beet tartare crostini will not only impress your guests, it will also please your gut. While beets do take time to prepare, they are absolutely gorgeous and vibrant (oh and healthy) – I wanted to make a unique and fun appetizer for a dinner party I went to so I figured why not make a twist on a traditional beef tartare?
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Beet Tartare Crostini Recipe: Perfect for a Moody Dinner Party
I wanted to make a unique and fun appetizer for a dinner party I went to so I figured why not make a twist on a traditional beef tartare? The beet tartare crostini was not only beautiful to the eye but also extremely pleasing for the palate. I also wanted it to be something that people could hold and take small bites of so that’s where the crostini part came in. The dish turned out flavorful and beautiful with a sea of colors and textures.
4
servings50
minutes40
minutesIngredients
- Tartare
3 large red beets
4 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
3 tbsp regular olive oil
2 tsp salt and pepper each
2 tsp cayenne pepper
2 tsp smoked paprika
2 tsp cumin
2 tsp red pepper
1 cup chopped walnuts
3 cups arugula or spinach
1/4 cup parsley
2 tsp fresh thyme leaves or dried thyme
1/4 cup dill
2 cups goat or feta cheese (or non-dairy cheese such as vegan feta)
- Crostini
1 baguette sliced and toasted
3 tbsp olive oil
3 tbsp soy butter
1 tsp salt and pepper each
2 cloves garlic minced
Directions
- Preheat the oven to 400 degrees. Chop off the top and bottom of the beets and peel the beet skin off.
- Cut the beets into 1/2 inch chunks (the smaller, the faster they become tender).
- Put the beets on an ungreased baking sheet and sprinkle with the thyme, 3 tbsp of regular olive oil, 1 tsp of salt and pepper (eyeball it and see whether it intuitively feels like enough salt and pepper.
- Roast the beets in the oven for 40 minutes (might take longer depending on the oven size) – turning about halfway through the baking process.
- Let them cool so they are room temperature (about 20 minutes). Dice them into tiny cubes in a medium-sized bowl.
- Drizzle the diced beets with balsamic and extra virgin olive oil, stir in all of the spices (salt, pepper, paprika, cumin, cayenne, red pepper) so all of the beets are evenly coated.
- Chill the beets in the fridge while you prep everything else.
- Turn the oven temperature down to 375. Slice the bread into 1/4-1/2 inch thick slices. Put the bread slices on an ungreased baking sheet.
- In a small bowl mix the olive oil, softened soy butter, salt, pepper, and garlic together so it forms a paste.
- Brush the top of the bread slices with your garlic oil paste with a pastry brush or spoon if you don’t have a pastry brush.
- Bake the bread for about 10-15 minutes until the slices are golden.
- While the bread is baking toast your walnuts. In a medium pan, toast your walnuts for about 4-5 minutes, then sprinkle about 1 tsp of cayenne pepper. Let them cool for 1-2 minutes and chop them up into smaller bits.
- Let the bread cool off for about 10 minutes.
- Now it’s time to assemble it all!
- Put the arugula on top of the bread, then a small spoonful of the beet tartare, then the feta or goat cheese, then the toasted walnuts on top and voilà – your Beet Tartare Crostini is ready!
Notes
- I prefer the feta to the goat cheese because of its salty flavor.
- Follow Your Heart’s vegan feta is also great!
Hungry for more? Check out more recipes here.
This is super pretty and yummy!
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