Who loves beets? Not me – but I saw this recipe in Vegetarian Times magazine (April/May edition) and decided it was time to really give beets a chance. I must confess that I hadn’t really tasted much of them growing up and I don’t think that they look very appetizing so I never buy them, cook them or even think of them as a something to include in my diet. The recipe in the magazine made me think differently and an experiment was born.
I changed up this dish to make it quicker and fewer calories but the ingredients are the same. They sautéed the greens before adding them to the ciabatta bread but I`m not a fan of soggy greens. I`ve mentioned before that texture plays a big part in my love of food and soggy is not allowed! They also used the beet leaves but I substituted arugula. The leaves on my beets were not in great shape and I prefer the peppery-mustard flavour of arugula.
I thought this looked very ‘Springy’ and would make a good appetizer, snack or even dinner for those who eat smaller, more frequent meals throughout the day. If you have company coming, try finding some different colour beets to make a super presentation.
These turned out very tasty and I loved the flavours of the goat cheese with lemon, thyme, garlic and arugula. A filling meal that is only about 200 calories and 5 g. of sugar – gotta love it!
So what’s your take on beets? Love ’em? Hate ’em? Indifferent? Do you have a recipe I should try?
Have a wonderful day, everyone. Cheers!
- 1 lb small beets with greens
- 3 tablespoons extra virgin olive oil
- 4 oz fresh goat cheese
- 2 tablespoons low-fat milk
- 1 teaspoon chopped thyme leaves, plus 1é2 teaspoon whole leaves for garnish
- 1 teaspoon grated lemon zest, divided
- 1 teaspoons minced garlic
- 6½ inch thick slices ciabatta bread
- Preheat oven to 450 F. Line baking sheet with parchment paper. Remove greens from beets, discard stems (tear leaves into pieces if you want to use them)
- Slice beets into ¼ inch think, ad toss with 2 tablespoons of oil; season with salt, if desired.
- Arrange beets in single layer on prepared baking sheet. Roast for 10 - 12 minutes. Cool on pan.
- Mash goat cheese, milk, chopped thyme and ½ teaspoon lemon zest in small bowl.
- Combine remaining ½ teaspoon zest with ½ teaspoon garlic and 1 tablespoon oil in another small bowl.
- Increase oven heat to broil. Arrange ciabatta slices on baking sheet and brush with lemon-garlic oil. Broil 90 seconds, or until golden. Flip, and broil 1 minute more.
- Spread 1.5 teaspoons goat cheese mixture over each bread slice, then top each with arugula, then top with 3 or 4 overlapping beet slices, and drizzle with remaining lemon-garlic oil. Sprinkle with thyme leaves.