Mmm, goat cheese. It’s light, tangy flavor is so perfect for summer. I hosted our book club last week and made a platter of assorted crostini with goat cheese. I slathered each piece of toasted baguette with the cheese and then tossed on a few different ingredients: thinly sliced prosciutto, orange blossom honey, and a slightly pickled slice of beet. However, the beet proved not very popular. Only my friend Jen and I touched them. I am bewildered that the beet was so maligned. I thought it was the best of the bunch! Earthy and sweet, with just a touch of vinegar, it was yummy with the creamy cheese and toasty bread. If you are also a member of the beet fan club, the recipe is below. The pickled beets also make a delicious salad when chilled and tossed with toasted walnuts and a generous sprinkle of salt.
*Beets stain like a mo-fo, by the way. If you are vain about keeping fingers, clothing, countertops, etc. pink-stain free, please take preventive measures.
4 medium beets, well scrubbed and trimmed
2 Tablespoons red wine vinegar
1 Tablespoon vegetable oil
toasted baguette slices
goat cheese, softened
fresh thyme sprigs, sea salt, and cracked black pepper for garnish
Bring a medium pot of water to boil. Salt generously and add beets. Boil about 25 minutes until beets are easily pierced with a fork, but not too soft.
Drain beets and cool to room temperature. Peel beets and cut into 1/4″ thick rounds. Toss with vinegar and oil. Refrigerate overnight.
Spread baguette slices with goat cheese and top each with a slice of beet. Garnish with thyme, salt, and pepper. Enjoy!