Roast Beet Crostini

Roasted beets and goat cheese are one of those amazing food combinations. This appetizer combines both along with the beet tops and stems.

Ingredients

1 bunch of beets with leaves attached (enough to yield about 3/4 cup chopped beets)
16  1/2-inch sliced baguette
2 Tablespoons olive oil
6 cloves of garlic
1 Tablespoon red wine vinegar
2 Tablespoons water
1/4 teaspoon salt
4 ounces creamy goat cheese
1/4 teaspoon black pepper

Instructions

Preheat oven to 400 degrees. Trim greens and stems from beets. Place beets in baking dish, cover with foil and bake until easy to pierce with a fork - about 45 minutes to an hour, depending on the size of the beets. Uncover and allow to cool.
Reduce oven temperature to 325 degrees. Arrange baguette slices in a single layer on a large baking sheet. Bake, turning over once, until toasted but not browned, about 14 minutes total.
Thinly slice beet stems and finely chop leaves. Keep leaves and stems separate.
Heat 1 Tablespoon oil in skillet. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining Tablespoon of oil and garlic and cook for 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid is gone, about 5 minutes.
Stir in salt and remove from heat.
Peel cooked beets and cut into 1-inch pieces. Place 3/4 cup beets, goat cheese and pepper into a food processor and pulse until smooth. Reserve any remaining beets for a future use.  Spread about 2 teaspoons of beet-goat cheese mixture on each baguette slice and top with sauted greens.