Roasted Beet, Arugula and Goat Cheese Crostini

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Winter has been getting me down lately.  I'm craving sunlight and vegetables, and feeling more than a bit lethargic and broke. I think things began a downward turn when I returned to work after the Christmas holiday to find, not a bonus or a holiday greeting, but a note from my employer stating that, since they had decided to close the office on December 26th and January 2nd, all of the employees were being docked two vacation days.  I'm glad to still have a job and all, but jeez, happy holidays huh?  

It's high time to fit a bright dish into the dreary winter landscape, and to be grateful for the good things that have recently come to pass. I have been going a bit beet crazy this winter and I  thought it might be a good time to share one of my favorite seasonal appetizers with you (it also makes a great, light lunch).  This dish can be prepared easily and transported for fast assembly at another location. You'll want to adjust the recipe for the crowd you plan to serve, but this recipe will make about 20 crostini. 
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Roasted Beet, Arugula and Goat Cheese Crostini


Half a fresh, high-quality baguette
3 large beets
4 ounces goat cheese, or more to taste
2 large handfuls of fresh arugula
olive oil


Preheat the oven to 375F

To roast the beets, rinse the beets and cover with foil.  Roast in the
oven at
375F for about an hour, or until easily pierced with a fork.  Let cool
slightly and chop off the root and stem ends.  Rub with your hands to remove the
skins.  Cut into 1/4 inch slices.  (If you are in a rush, this works
just fine with canned beets — just make sure the only ingredients on
the can are beets and salt and that you let them drain thouroughly.)

Increase the oven temperature to 400F

Slice the baguette thinly, between a 1/4 and 1/2 an inch thick.  Arrange the slices on a baking sheet, brush each slice with olive oil, and salt and pepper to taste. Let toast in the 400F oven for about 8 minutes, or until the slices begin to turn a light golden color.  Remove and let cool.

Spread a thin layer of goat cheese on each crostini (or more to taste).   Place a beet slice on each and top with three or four leaves of arugula. 

*If you will transporting the crostini to another location.  Spread each crostini with goat cheese and gently stack in a container.  Line a second container with aluminum foil and place the beet slices inside.  Cover the beet slices with another piece of foil and place your arugula on top.

show hide 9 comments

ToKissTheCook - I constantly order beet salads etc when I’m in restaurants but have never roasted them on my own. You don’t make it sound terribly difficult so I’m thinking this is the weekend- thanks for the transit tips as well!

Lisa - I love the combination of beets and goat cheese – this sounds lovely!

Joelen - I could easily make this a meal – yum!

kickpleat - I love the look of these bites. It’s like a fancy salad put on toast. Yum!

AmyRuth - Totally agree with the salad on a toast comment. A very pretty starter. Who doesn’t love the combo of sweet beets and creamy tangy goat cheese. Thanks for sharing.

Gemma - Thanks for the nice comments everyone. You’re right kickpleat, it is like a salad on toast. It is perfect for a light meal.

Katie (Richardson, from Highschool) - Hey Gemma,
I made this and I loved it. Thanks so much for putting it up.

Irene - Roasted beets and goat cheese – what a perfect pairing! I love how beets can be dressed up or dressed down according to preference. My mom makes a fantastic roasted beet salad with grated beets, a bit of mayo and a few crushed walnuts.

Gemma - Hello Katie! Good to hear from you. I’m glad you enjoyed this one. These ingredients help get me through the winter – and Nick has started to make us homemade goat cheese!
Hello Irene, that salad sounds intriguing. I rarely meet a beet dish that I don’t like!

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