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Beet and Goat Cheese Crostini

Adapted from Cooking Light, January 2002

3/4 lb beets (about 2 medium)
1 cup water
1 Tbsp balsamic vinegar
1 tsp lemon zest
1 tsp fresh lemon juice
salt and pepper
1 (5-ounce) package goat cheese
1 Tbsp mayonnaise
2 tsp minced fresh tarragon
freshly ground black pepper
1 garlic clove, crushed
24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Heat the oven to 375°F.

Scrub beets with brush to remove dirt. Place in an 11×7-inch baking dish. Poor in 1 cup of water. Bake covered for 45 minutes or until beets are tender. Poor off water and allow to cool. Remove tough outer skins from beets. Cut beets into quarters, lengthwise and cut each quarter into slices 1/8 inch thick.

In medium bowl, whisk together, lemon juice and zest, vinegar, and a pinch of pepper. Add beets and toss to coat. In a separate bowl, mix together goat cheese, mayonnaise, tarragon, a pinch of black pepper and garlic. Spread slices of baguette with cheese mixture and top with slices of beet.