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
Servings4
AuthorMary Papoulias-Platis
Ingredients
Beet Relish
2large red beets, washed and roasted, diced finely
5tablespoonsextra-virgin olive oil
salt and pepper as needed
2tablespoonsred wine vinegar
1clovegarlic, minced
1 1/2teaspoonshoney
1/2poundfeta, crumbled or thinly sliced
Garnish
2tablespoonsdiced shallots
2tablespoonschopped chives
Baguette
1baguette, cut into 1/8 inch slices
1/2cupextra-virgin olive oil
Instructions
Preheat oven to 375 degrees.
Wash and dry beets well. Rub with 2 tablespoons of olive oil.
Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
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.
In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
Pour the dressing on top of the beets and stir to combine.
Place a thin slice of feta on the each grilled Crostini and add the beet relish.
Sprinkle crostini with shallots and chives and serve immediately.
Crostini
Heat a grill pan or broiler.
Brush both sides of the bread slices with olive oil.
Place on a baking sheet and place under the broiler until dark brown on both sides.
Or place on a grill pan until dark brown on both sides.