Beet Tahini Crostini

Raise your hand if you love neon pink! Anyone? Bueller? Oookay, just me. How about this as a compromise? Naturally neon pink Beet Tahini Crostini. That’s more like it!

Beet Tahini Crostini

I kind of say this every year, but this summer has been pretty epic. It has been balmy by Austin standards (in the 90s!) so we’ve spent the days on boats, patio happy hours, parties galore and of course plenty of frolicking.

(Ooh baby!)

Beet Tahini Crostini

A few weeks ago, I found myself in a little funk. Which is weird for me. I’m pretty much always happy. What is this??? So I went back to my life philosophies: Do only things that bring you joy, rid yourself of negative people, live as if age doesn’t matter. Have. Fun. Always. Be. Awesome! Much better! So then I did the only thing I could think of. I splashed some bourbon in my coffee and whipped up these crostini.

My friends at Soom Foods (a trio of lovely sisters. And Jews!) sent me their tahini (and chocolate tahini!) to try. Whoa, this stuff sure is silky and delicious. Tahini (sesame paste) is a key ingredient in hummus, but there is no reason you can’t use it in everything!

Beet Tahini Crostini

I immediately thought of the beets I had in my fridge and made a little crostini topping. Crostini is a fancy word for stuff on toasted bread. Yum!

Beet Tahini Crostini

How gorgeous!

Beet Tahini Crostini

I combined the roasted beets with tahini, Greek yogurt, vinegar, olive oil, salt and pepper.

Beet Tahini Crostini

I ate some with a spoon (quality control of course) and then the rest went on my toasted baguettes!

Beet Tahini Crostini

Pretty in pink. With a hint of green and brown! Perfect for your next happy hour, theme party, or just because crostini is happiness.

Beet Tahini Crostini

Beet Tahini Crostini
 
Prep time
Cook time
Total time
 
An easy appetizer of crostini topped with whipped beets and tahini and topped with walnuts and basil!
Author:
Recipe type: Appetizer
Cuisine: Jewish
Serves: 24
Ingredients
  • 3 medium beets
  • 1 baguette, cut into ½ inch slices
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 garlic cloves
  • 1 teaspoon red wine vinegar
  • ½ cup tahini
  • ½ cup Greek yogurt (I used 2%)
  • Salt and pepper to taste
  • Chopped walnuts for garnish
  • Basil, cut into a chiffonade, for garnish
Instructions
  1. Pre-heat oven to 425 degrees F. Place beets on a sheet of aluminum foil and then drizzle with salt, pepper and olive oil. Wrap tightly in the foil. Then cook for 1 hour in the oven until beets are fork tender.
  2. While beets are cooling, lower oven to 350 degrees F. Place sliced baguette on a foil line cooking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until browned. Immediately rub baguettes with one clove of garlic.
  3. When beets are cool, peel and place in a food processor with 2 tablespoons olive oil, 1 garlic clove, red wine vinegar, tahini, and Greek yogurt. Process and season with salt and pepper to taste.
  4. Spread beet mixture on baguette slices and garnish with walnuts and basil. Goat cheese would be delicious on here too!

 

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Comments

  1. Monica says

    I am a dork when it comes to cooking with beets. They always look white to me. How do I pick the ones that turn the terrific purple and pink colors? Did you peel your beets before you roasted them? It look that way in the pictures, but then it did not specify in the recipe.
    Thanks so much!
    -Monica
    (MOT in Dallas!)

    • says

      Well there are different varieties of beets, maybe you are buying yellow ones? There are purple and pink ones too! I peeled mine after roasting to maintain more of the color, but you can do either. Thanks!

  2. Sara Goldberg says

    Why aren’t your recipes kosher? With the title I expected that. Do you ever offer recipes that you suggest an alternative ingredient to make them kosher? Sara

    • says

      Hi Sara- what about this recipe isn’t kosher? I don’t keep kosher personally, but I don’t have pork or shellfish on my blog and always give alternatives to the few unkosher recipes.