Beet and carrot salad crostini

By Iglika Petrova/Sprig of Thyme
November 17, 2017
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Author Notes:
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

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Makes: about 20 crostini

Dressing

  • 1/4 cup fresh lemon juice
  • 1/4 cup mildly flavored olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds

Crostini

  • 1 baguette, sliced, brushed with olive oil and toasted in the oven
  • 4 medium red beets, peeled and thinly sliced on a mandoline
  • 3 large carrots, peeled and thinly sliced on a mandoline
  • 6 ounces creamy Goat cheese or Guark cheese
  • few sprigs fresh dill
  1. Place all the dressing ingredients in a jar with a lid and shake until creamy.
  2. 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.
  3. 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.

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