Authentic Suburban Gourmet: Beet and Lemon Crostini

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Hubby and I have a new weekend ritual – we walk to the
farmers market almost every Saturday morning. 
As we say, it is a “two-fer”.
We get our exercise in with a round trip
walk of 3 miles and some farm or baked fresh goodies make their way home with
us.  Last weekend, we picked up some
gorgeous beets from a magnificent farmer who is one of our favorites.

Within my circle of friends and colleagues at work, the jury
is out on beets – some absolutely love them and other despises them. Lucky for
me, hubby and I both adore them. I have to believe that the majority of folks I
know actually enjoy them.  I have yet to
find the candy strip or Chioggia
beets this year.  I have only seen the
traditional red and golden varietals.

While at the market I was inspired by these beauties to make
a simple yet flavorful appetizer for Friday Night Bites.  I know it has been several weeks since I have
shared with you all a Friday Night Bites post. 
Life has been a tad busy and my inspiration has not been
flowing. Thank goodness the inspiration is back .I have to say that our Friday night tradition is something I do
relish each week and sets the tone for a great weekend.

I know I say it all the time, but Crostini’s are one of my
all time favorite appetizers and these little beet delights are no
exception.  The blend of roasted beets,
chives, lemon, goat cheese and a great olive oil makes for a perfect two bite
wonder.  I would highly suggest your
favorite Sauvignon Blanc to pair with this Crostini. 

I recently joined the Charles Krug wine club and I have
certainly not been disappointed with their wines.  Their Sauvignon Blanc is outstanding. They
are one of the oldest wineries in the valley and perhaps not as trendy as some
other BUT they have some darn great wines. 
The tasting room has a modern wine country feel yet warm and inviting.
The staff could not be more knowledgeable and friendly.  We are fortunate enough to be just about an
hour away, so visiting is easy.  If you
are visiting Napa soon, please put
Charles Krug on your list of wineries to visit.

Beet and Lemon Crostini

Makes 12

12 Slices of Country Baguette, toasted or grilled

1 Cup Roasted Beets, cut into small dice

3 Tablespoons Fresh Lemon Juice

1/3rd Cup Olive Oil

Zest of One Lemon

¼ Teaspoon Garlic Powder

Salt and Pepper to taste

½ to ¾ Cup Fresh Goat Cheese

½ Cup Chives, finely diced

Preheat oven to 350 degrees. 
Wash and trim a couple medium to large red beets.  Lay onto a cookie sheet and rub with olive
oil.  Let roast for 45 to 60 minutes or
until you can place a knife through the center and it is tender.  Remove from the oven and let cool completely.  Peel the skin away and cut into small dices.

Place into a bowl and add the olive oil, lemon juice, garlic
powder, salt, pepper, lemon zest and ¼ cup of diced chives.  Mix and let sit.

Brush each sliced of baguette with olive oil and either
toast under the broiler on a cookie sheet OR place on a grill pan to
grill.  Let cool.

Spread a tablespoon of goat cheese on each cooled baguette
and top with the beet mixture then sprinkle chives over each one.  ENJOY!

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