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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.
Course Appetizer
Cuisine Simply Greek
Keyword appetizer, beets, crostini, roasted
Servings 4
Author Mary Papoulias-Platis

Ingredients

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
  • 1 1/2 teaspoons honey
  • 1/2 pound feta, crumbled or thinly sliced

Garnish

  • 2 tablespoons diced shallots
  • 2 tablespoons chopped chives

Baguette

  • 1 baguette, cut into 1/8 inch slices
  • 1/2 cup extra-virgin olive oil

Instructions

  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. (I use a paper towel to rub off the skins.) Finely dice the beets. Place the beets in a bowl.

  5. In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
  6. Pour the dressing on top of the beets and stir to combine.
  7. Place a thin slice of feta on the each grilled Crostini and add the beet relish.
  8. Sprinkle crostini with shallots and chives and serve immediately.

Crostini

  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.