Roasted Beet Relish with Feta on Crostini

by Mary Papoulias-Platis

Post image for Roasted Beet Relish with Feta on Crostini

This morning as I went out to my garden to fetch a vegetable or two, to my surprise I was able to pull up three more beets that were ready to devour.  I washed them up and threw them in the oven to roast them , so I could possibly make them into a quick lunch or side dish for dinner. Beets are a staple in the Greek diet, as well as a nutritious power food. We roast them, boil them, shred them raw for salads, and juice them. Today, I decided to pair them up with feta cheese as an appetizer – oh yes!

To get started roast the beets in the oven. To roast beets take a look at Cooking Technique for Roasting Beets on my blog. Or you can use canned beets if you choose.

I decided on cutting them up after I roasted them ( which can also be done the night before) and adding a few ingredients for a quick appetizer.

Roasted Beet Relish with Feta on Crostini
This quick beet appetizer can be made the night before for a pleasing garden delight for your guests. Place it in the refrigerator until ready to serve for a great side dish for your salad or soup.
Recipe type: Appetizer
Cuisine: Simply Greek
Serves: 4-6
Beet Relish
  • 2 large red beets, washed and roasted, diced finely
  • 5 tablespoons extra-virgin olive oil
  • salt and pepper, as needed
  • 2 tablespoons red wine vinegar
  • 1 clove garlic,minced
  • 1½ teaspoons honey
  • ½ pound feta, thinly sliced or crumbled
  • 2 tablespoons diced shallots
  • 2 tablespoons chopped chives
  • 1 18-inch baguette,cut into ⅛ inch slices
  • ½ cup extra-virgin olive oil
  1. Preheat oven to 375 degrees.
  2. Wash and dry beets well. Rub with 2 tablespoons of olive oil.
  3. Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
  4. Allow the beets to cool and peel. Finely dice the beets.
  5. Place the beets in a bowl.
  6. In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
  7. Pour the dressing on top of the beets and stir to combine.
  8. Place a thin slice of feta on the each grilled Crostini and add the beet relish.
  9. Sprinkle crostini with shallots and chives and serve immediately.
  1. Heat a grill pan or broiler.
  2. Brush both sides of the bread slices with olive oil.
  3. Place on a baking sheet and place under the broiler until dark brown on both sides.
  4. Or place on a grill pan until dark brown on both sides.

I picked these fresh from my winter garden….

















Oh Yum! This is a meal in itself!


© 2013 – 2020, Mary Papoulias-Platis. All rights reserved.

{ 2 comments… read them below or add one }

1 Cathy @ She Paused 4 Thought

Simply gorgeous!

2 Mary Papoulias-Platis

Thank-you my dear,and that’s a big compliment coming from you!

Leave a Comment