Ingredients
- Fresh Beets: 1 lb (about 450g) of medium-sized beets. These form the sweet, earthy, and vibrantly colored base of our spread. Roasting them brings out their natural sugars and deepens their flavor.
- Raw Walnuts: ¾ cup, toasted. Toasting the walnuts is a crucial step that unlocks their nutty aroma and provides a rich, slightly bitter counterpoint to the sweet beets.
- Feta Cheese: ½ cup, crumbled. This adds a briny, salty, and tangy element that cuts through the richness and balances the flavors perfectly.
- Garlic: 2 cloves, peeled. Garlic provides a pungent, savory kick that elevates the spread from simple to sophisticated.
- Extra Virgin Olive Oil: ¼ cup, plus more for the bread. A good quality olive oil is key for creating a smooth, creamy texture and adding a fruity, peppery note.
- Fresh Lemon Juice: 2 tablespoons. This brightens all the flavors and adds a necessary touch of acidity to keep the spread lively and fresh on the palate.
- Fresh Dill: 2 tablespoons, chopped, for garnish. Its fresh, slightly anise-like flavor is the perfect herbaceous finish for the earthy beets.
- French Baguette: 1 long loaf. This is our vessel. When sliced, oiled, and toasted, it becomes a crisp, golden crostini, the perfect crunchy base for our creamy spread.
- Sea Salt: ½ teaspoon, or to taste. Essential for enhancing all the individual flavors and bringing them together.
- Black Pepper: ¼ teaspoon, freshly ground, or to taste. Adds a subtle warmth and spice.
Instructions
- Prepare and Roast the Beets: Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly under cold running water to remove any dirt. Trim off the leafy tops and the root ends. Place each beet on a piece of aluminum foil, drizzle lightly with a touch of olive oil, and wrap them up tightly into individual parcels. Place the foil-wrapped beets directly on the middle oven rack and roast for 50-60 minutes. The roasting time can vary depending on the size of your beets. To check for doneness, carefully unwrap one and pierce it with a fork or a sharp knife. It should be tender all the way through.
- Cool and Peel the Beets: Once the beets are tender, remove them from the oven and let them cool in their foil packets for about 15-20 minutes, or until they are cool enough to handle. The steam trapped inside the foil will make the skins incredibly easy to remove. Once cooled, the skins should slip right off with a gentle rub of your fingers or a paper towel. (You may want to wear gloves for this step to avoid staining your hands pink!). Roughly chop the peeled beets into chunks.
- Toast the Walnuts: While the beets are roasting, you can prepare the walnuts. Place the walnuts in a dry skillet over medium heat. Toast them for 5-7 minutes, shaking the pan frequently to prevent burning. You’ll know they’re ready when they become fragrant and turn a slightly deeper shade of brown. Immediately remove them from the hot pan to a plate to cool completely. This step is vital for developing their deep, nutty flavor.
- Prepare the Crostini: Slice the baguette on a slight diagonal into ½-inch thick slices. Arrange the slices in a single layer on a large baking sheet. Lightly brush both sides of each slice with extra virgin olive oil. Bake in the preheated 400°F (200°C) oven for 8-10 minutes, flipping halfway through, or until they are golden brown and crisp. Keep a close eye on them as they can go from golden to burnt very quickly. Remove from the oven and set aside. For an extra garlic kick, you can rub a raw, peeled garlic clove over the surface of the warm toasts.
- Create the Spread: In the bowl of a food processor, combine the chopped roasted beets, the toasted walnuts, the peeled garlic cloves, the crumbled feta cheese, the fresh lemon juice, sea salt, and black pepper.
- Blend to Perfection: Pulse the mixture a few times to break everything down and combine. Then, with the food processor running on low, slowly drizzle in the ¼ cup of extra virgin olive oil. Continue to process until the spread is smooth and creamy. You may need to stop and scrape down the sides of the bowl once or twice to ensure everything is well incorporated. Taste the spread and adjust the seasoning if necessary—it may need another pinch of salt or a squeeze of lemon juice to suit your preference.
- Assemble and Serve: To serve, take each crisp crostini toast and spread a generous layer of the creamy beet and walnut spread on top. Arrange the prepared crostini on a platter or a wooden board. Garnish with a sprinkle of freshly chopped dill, some extra crumbled feta, and a few chopped toasted walnuts for added texture and visual appeal. Serve immediately and enjoy the compliments!
Nutrition
- Serving Size: one normal portion
- Calories: 115