Roasted Beet Crostini
Read the latest reasons you should try beets these days:
In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to tow the line and include it in their menus.
Beets have one of the highest sugar contents of any vegetable. Up to 10 per cent is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.
This information from the “Love Beets” website who produce Cooked Baby Beets in different infused flavors, “Beets are one of the richest sources of folic acid, something that is essential for normal tissue growth. It can protect against high blood pressure, Alzheimer’s and dementia.” Love Beets are available at Whole Foods.
Here is what I know: Roasting beets keeps the natural sugars intact and results in a rich tasting, firm textured sweet vegetable. Boiling beets in water releases all the sugar into the water, along with its glorious taste and all that usually goes down the drain.
Makes 12 pieces.
12 thin baguette or focaccia slices
4 small to medium red beets, cut in half, wrapped in foil and roasted in 375˚F oven about 30 minutes or until fork tender
½ teaspoon freshly grated orange zest
Freshly ground black pepper
6-8 ounce Brie wedge, slightly frozen
Place baguette slices on a cookie sheet, spray with olive oil spray and toast in 375˚F oven about 8 minutes or until lightly browned.
Slice beets into half moons. Place beets onto crostini, about 2 half slices per crostini.
Cut Brie slices with a serrated edge knife into 6 slices and then again into halves, to yield 12 slices. Place Brie on top of beets. Place in preheated 375˚F oven until Brie just melts. Remove. Press Brie down so that all adheres to the crostini. (The lovely burgundy color shows through the melted Brie.)
Chop remaining beet into a fine dice. Stir together with orange zest, salt and pepper. Spoon a small amount of chopped beets onto melted Brie and return to oven to rewarm.
Serve warm from oven or at room temperature.