Roasted Local Beets Recipe
Saffron Honey, Aleppo Pepper, Pistachio Chevre Crostini
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Ingredients
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Beets
Saffron Honey
Crostini
Topping
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and tails.
- 2
Roast the Beets
Rub the beets with olive oil and sprinkle with salt. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- 3
Cool and Peel
Once roasted, allow the beets to cool slightly, then peel off the skin using your hands or a paper towel. Cut them into wedges.
Making Saffron Honey
- 4
Infuse Honey
In a small saucepan over low heat, combine honey and a pinch of saffron threads. Stir gently until the saffron is fully infused, about 5-10 minutes. Remove from heat and let cool.
Preparing Crostini
- 5
Toast the Baguette
Slice the baguette into 1/2 inch thick slices. Brush each slice with olive oil and arrange them on a baking sheet. Bake in the oven at 400°F (200°C) for about 10 minutes or until golden and crispy.
Assembling the Dish
- 6
Top the Crostini
Spread a generous amount of pistachio chevre on each crostini. Top with roasted beet wedges, drizzle with saffron honey, and sprinkle Aleppo pepper and chopped pistachios. Garnish with fresh herbs.