Hubby and I have a new weekend ritual – we walk to the farmers market almost every Saturday morning. As we say, it is a “two-fer”. We get our exercise in with a round trip walk of 3 miles and some farm or baked fresh goodies make their way home with us. Last weekend, we picked up some gorgeous beets from a magnificent farmer who is one of our favorites.
Within my circle of friends and colleagues at work, the jury is out on beets – some absolutely love them and other despises them. Lucky for me, hubby and I both adore them. I have to believe that the majority of folks I know actually enjoy them. I have yet to find the candy strip or
beets this year. I have only seen the
traditional red and golden varietals.
While at the market I was inspired by these beauties to make a simple yet flavorful appetizer for Friday Night Bites. I know it has been several weeks since I have shared with you all a Friday Night Bites post. Life has been a tad busy and my inspiration has not been flowing. Thank goodness the inspiration is back .I have to say that our Friday night tradition is something I do relish each week and sets the tone for a great weekend.
I know I say it all the time, but Crostini’s are one of my all time favorite appetizers and these little beet delights are no exception. The blend of roasted beets, chives, lemon, goat cheese and a great olive oil makes for a perfect two bite wonder. I would highly suggest your favorite Sauvignon Blanc to pair with this Crostini.
I recently joined the Charles Krug wine club and I have certainly not been disappointed with their wines. Their Sauvignon Blanc is outstanding. They are one of the oldest wineries in the valley and perhaps not as trendy as some other BUT they have some darn great wines. The tasting room has a modern wine country feel yet warm and inviting. The staff could not be more knowledgeable and friendly. We are fortunate enough to be just about an hour away, so visiting is easy. If you are visiting
Napa soon, please put
Charles Krug on your list of wineries to visit.
Beet and Lemon Crostini
12 Slices of Country Baguette, toasted or grilled
1 Cup Roasted Beets, cut into small dice
3 Tablespoons Fresh Lemon Juice
1/3rd Cup Olive Oil
Zest of One Lemon
¼ Teaspoon Garlic Powder
Salt and Pepper to taste
½ to ¾ Cup Fresh Goat Cheese
½ Cup Chives, finely diced
Preheat oven to 350 degrees. Wash and trim a couple medium to large red beets. Lay onto a cookie sheet and rub with olive oil. Let roast for 45 to 60 minutes or until you can place a knife through the center and it is tender. Remove from the oven and let cool completely. Peel the skin away and cut into small dices.
Place into a bowl and add the olive oil, lemon juice, garlic powder, salt, pepper, lemon zest and ¼ cup of diced chives. Mix and let sit.
Brush each sliced of baguette with olive oil and either toast under the broiler on a cookie sheet OR place on a grill pan to grill. Let cool.
Spread a tablespoon of goat cheese on each cooled baguette and top with the beet mixture then sprinkle chives over each one. ENJOY!