Goat Cheese & Beets Recipe

Prepare and toast crostini

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush the top of each slice lightly with 2 tbs olive oil. Bake 8–10 minutes until edges are lightly golden and crisp. Remove and let cool slightly.

Infuse with garlic

While warm, rub each toasted slice lightly with the cut side of the halved garlic clove to impart a subtle garlic aroma.

Warm goat cheese

Slice the goat cheese log into 8 rounds (about 1/4-inch each). Place rounds on a parchment-lined sheet and warm in the oven for 4–6 minutes at 375°F until just softened but not melted through. Alternatively, warm in a small skillet over low heat for 2–3 minutes, turning once.

Assemble crostini

Place a warmed goat cheese round on each crostini. If desired, drizzle each with about 1/8 tsp honey and sprinkle with a pinch of fresh thyme leaves.

Prepare cooked beets

If your beets are whole cooked, slice medium beets into 1/4-inch rounds or cut baby cooked beets in half. Place in a bowl and season with a pinch (about 1/8 tsp) salt and pepper to taste; toss gently.

Toast walnuts

In a small dry skillet over medium heat, toast the walnuts 3–5 minutes, tossing frequently until fragrant and slightly darker. Remove to a plate to cool, then roughly chop.

Combine salad ingredients

In a large bowl, combine 4 cups arugula, 1 cup halved cherry tomatoes, the sliced beets, and 1 cup toasted chopped walnuts. Hold lightly in the bowl while you prepare the vinaigrette.

Make the vinaigrette

In a blender or using an immersion blender in a jar, combine 3 oz raspberries, 2 tsp red wine vinegar, 1 tsp champagne (or red wine) vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper. Pulse to break down the raspberries.

Emulsify

With the blender running, slowly stream in 3 tbs extra-virgin olive oil until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning—add a pinch more salt or 1/2 tsp extra honey if too tart.

Dress the salad

Pour about 2–3 tbs vinaigrette over the salad and toss gently to coat. Start with less; you can add more to taste. The salad should be lightly coated, not drenched.

Divide the dressed arugula, beets, tomatoes and walnuts among 4 plates (about 1 cup per serving). Arrange 2 crostini with warm goat cheese on top of or beside each salad portion. Finish each plate with a light sprinkle of freshly ground black pepper and a tiny drizzle of any remaining vinaigrette around the plate if desired.

Serve immediately so crostini remain crisp and the goat cheese is warm against the cool beets and arugula.