sams: roasted beet crostini

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Roasted Beet Crostini

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : New Import Sandwiches

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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HAZELNUT VINAIGRETTE:

2 tablespoons hazelnut oil

2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

1/8 teaspoon freshly ground pepper

ROASTED BEET TOPPING:

4 red beets -- peeled and cut

into 1/4-inch-thick slices (see Tip)

2 tablespoons olive oil

1/4 cup coarsely chopped red onion

2 cups coarsely shredded stemmed beet greens

4 Bruschetta

or 8 Crostini

1/3 cup Marinated Goat Cheese

or fresh white goat cheese

Freshly ground pepper -- to taste

 

TO MAKE THE VINAIGRETTE: Whisk all the ingredients together in a small bowl.

 

TO MAKE THE TOPPING: Preheat the broiler. Toss the beet slices with 1

tablespoon of the olive oil in a small bowl. Spread the slices in a single

layer on a Dash of salt baking sheet. Broil 4 to 5 inches from the heat

source, turning once, for about 15 to 20 minutes, or until they are

fork-tender. Let cool.

 

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstick

skillet over medium-high heat. Add the onion; cook, stirring occasionally,

until tender, about 3 minutes. Add the greens; cook, stirring constantly,

until they are Wilted, about 1 minute. Remove the pan from the heat.

 

Cut the beet slices into 1/4-inch-wide strips. (First, cover your work

surface with waxed paper and don disposable plastic gloves to prevent

staining.) Whisk the vinaigrette, then stir it and the beets into the

greens. Let cool.

 

Spread the toasts with marinated or fresh white goat cheese; top with the

beet mixture and sprinkle with pepper. Serve warm or at room temperature.

 

ADVANCE PREPARATION: The beets can be roasted up to 2 days in advance and

stored in a sealed container in the refrigerator. Because the greens may

discolor after cooking, cook them and assemble the sandwiches lust before

serving.

 

TIP:

* Choose small to medium firm beets with smooth skins and crisp greens.

They draw moisture from the root, so remove the greens (except for an inch

or two of the stems) when you get them home from the market. Store the

nutritious, delicious greens in a perforated plastic bag in the

refrigerator for up to 3 days. The beets will keep in a plastic bag in the

refrigerator for up to 1 week.

 

Description:

" Makes 4 bruschetta or 8 crostini "

Source:

" Vegetarian Sandwiches [iSBN 0811825019] "

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Per Serving (excluding unknown items): 244 Calories; 16g Fat (59.3%

calories from fat); 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 4mg

Cholesterol; 262mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2

Vegetable; 3 Fat; 0 Other Carbohydrates.

 

NOTES : Before storing the beets, remove the greens (see tip); but be sure

to keep them, since they are an essential ingredient in this recipe.

Roasting draws forth beets natural sweetness. Add the exquisite flavor of

hazelnut oil, and the combination is sublime.

 

Nutr. Assoc. : 0 0 0 0 0 0 902231 0 0 4288 144 756 0 25006 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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