I love beets but I don't like cooked beets, mainly because they loose their wonderful crunch and the dirt flavor becomes more pronounced. By thinly slicing fresh beets and tossing them with lemon juice and honey their flavor comes alive and they stay lightly and pleasantly crunchy. I love this beet and carrot salad on its own or piled on a toast topped with a creamy goat or quark cheese. —Iglika Petrova/Sprig of Thyme
about 20 crostini
fresh lemon juice
mildly flavored olive oil
baguette, sliced, brushed with olive oil and toasted in the oven
medium red beets, peeled and thinly sliced on a mandoline
large carrots, peeled and thinly sliced on a mandoline
creamy Goat cheese or Guark cheese
In This Recipe
Place all the dressing ingredients in a jar with a lid and shake until creamy.
In a medium bowl place the beets, carrots and dressing. Toss and let sit for 10 minutes. Taste and add more salt or honey if desired.
Assemble the crostini by spreading a dollop of Quark cheese on each piece. Top with a small amount of the beet salad and sprinkle with dill.