The recipe for these delicious roasted beet and herbed goat cheese crostinis is coming up but first, let’s look at all of the reasons why you should look for ways to incorporate these beautiful root vegetables into your diet.
Most people think of beets as the lovely, deep red root but, make no mistake the entire plant is edible. In fact, beet greens are a powerhouse of minerals and vitamins including A, C, K, and B6. The greens were originally the part of the plant that was consumed before the sweetness of the root was discovered by someone whom I can only imagine was one very hungry person. You can cook the greens as you would cook spinach or, clean them very well and toss them in a salad or, run them through your juicer.
Beetroots are not only a good source of Vitamin C and fiber but, recent studies suggest that the phytonutrients and betaine contained in these colorful roots fight inflammation in the body and may play a role in protecting against the formation of cancerous tumors in humans. Beetroots are also rich in nitrates which are converted into nitric oxide in our bodies. Nitric oxide has the effect of dilating or relaxing blood vessels. This improves blood flow and can help in lowering blood pressure. Good stuff right?
One thing that I have to point out is that the sweetness of beetroots is due to their high natural sugar content which makes them a cheap source of sugar and therefore, one of the most prevalent genetically modified crops. So, if GMOs are on your avoid list (and they should be), be sure to use organic beets in your diet.
These tasty little crostinis are just one of dozens of ways to incorporate the awesomeness of beets into your diet. Be sure to check out some more sources to discover lots of new ideas for enjoying the benefits of beets.
For this recipe, you will need:
1 baguette sliced into 1/2 inch pieces (Or just buy the pre-sliced bag)
1 40z package of herbed goat cheese (If goat cheese doesn’t float your boat, use any spreadable, herbed cheese such as Alouette)
1/4 cup pesto (I used the premade kind from Buitoni)
2 or 3 Tbsp of capers (Depending on how much you like them)
Olive oil -For drizzling
Salt– To taste
Preheat the oven to 425 degrees
Scrub the beets clean and slice off the greens (Which of course you will want to save for eating later.) and the root tip. Then slice them into 1/4″ slices. You don’t have to peel the beets but, do try to keep the slices as even as possible so that they cook evenly. Lay the sliced beets out into a single layer on a foil-lined cookie sheet. Drizzle them with olive oil and sprinkle with salt then pop them in the oven for about 10-12 minutes.
They’re done when you can press a fork through them and they’re soft all the way through. These slices cook fast because they are thin so don’t walk away and forget them, you’ll end up with beet chips…which are actually delicious too.
While the beets are cooking, slice the baguette and toast the slices to a nice crunchy, golden brown.
Assemble your crostinis:
Smear a little of your spreadable cheese on top of a toast bit, lay a beet slice on top of the cheese and then drop a teaspoon of pesto on top of the beet, press a couple of capers into the pesto and hope that no one comes home before you get a chance to eat them all because they’re delicious!
According to MyFitnessPal, 4 of these Crostinis come out to about 294 calories, 38g Carbs, 13g Fat, 10g Protein.
Feel free to email me with questions at Laura@LauraLummer.com. Become a part of our thriving community of breast cancer survivors by following me on social media @TheBreastCancerRecoveryCoach or like my Facebook page here , and subscribing to my podcast, “The Breast Cancer Recovery Coach”.
Until Next time,
Let your lifestyle be your medicine,