Empty My Fridge
Creamy, Garlicky Beet Crostini
Ingredients
- Beetroot4
- Olive oil2 tbsp
- Salt
- Black pepper
- Garlic6
- Dill1
- Mayonnaise⅓ cups
- Baguette1
- Goat cheese⅓ cups
Instructions
- Preheat the oven to 425°F. Wash the beets, wrap each in foil with oil, salt and pepper, and bake 45 minutes to 1 hour, until a fork goes in easily. Let cool before handling.
- Peel the cooled beets with a paring knife and grate them coarsely into a large bowl.
- Grate or press the garlic into the beets, then add the mayonnaise, chopped dill, and salt and pepper to taste. Mix well.
- Slice the baguette on a slight diagonal and lay the pieces on a baking sheet. Toast under a high broiler.
- Spread a generous spoonful of beet mixture on each piece of toast. Top with extra dill and crumbled goat cheese if you like.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
GarlicCheeseBreadBaguetteBeetrootGoat cheese
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.