Beet “Crostinis” with a Goat Cheese Sweet Potato Pureé

Wow, it’s been a while since I posted a real recipe!! That wasn’t supposed to be posted back at Christmas time…whoops. 😉

So I have these friends named Pam and Mike. Some pretty cool kids who sometimes do this eating local thing.

I went to their housewarming party, and Mike made these BOMB beet rounds with baked mashed potato-gorgonzola balls, and he topped it off with some apple butter. Seriously. I love beets (obviously) and I was obsessed. Kenneth, Michelle, and I were a little stumped as to what to make for the opening day LST picnic, and decided to do the beet rounds with our own twist! (We also included some zucchini because we know some people hate beets/are allergic.)


Beet “Crostinis”

Yields: 3 dozen beet rounds

4 beets
1 large sweet potato
1-2 containers of goat cheese crumbles…we wanted a lot of goat cheese flavor, so we used 2
1/2 bunch of cilantro, chopped
1 bunch asparagus, heads cut off and stalks finely chopped
Green onions

Peel and slice the beets about 1/2″ thick.  Boil in water until just soft.  Cut the sweet potato up into chunks and boil in a separate pot (I think it’s easier to boil them and then remove the skins, but it’s a personal preference thing).
Blend the sweet potato, goat cheese, cilantro, and the finely chopped asparagus stalks until pureéd.  Refrigerate.

Pan fry the beets and asparagus heads in a little olive oil until crispy.  Top each beet with 2ish tbs of the sweet potato mixture, and top with an asparagus head and some green onions.  We ran out of asparagus heads, but the mixture was fine without.


They turned out really pretty.  People who were brave enough to try them loved them.  If beets aren’t your thing, the mixture also worked on some pan-fried zucchini.  Great vegetarian option for a party!



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