Makes 12 pieces
When beets are roasted, their natural sweetness is heightened and concentrated. In this recipe, their flavouris balanced by the sharp tang of goat’s cheese. We use the beautiful chèvres from the Salt Spring Island Cheese Company. The pairing is served on crostini to create a hearty, hand-held appetizer. To reduce your on-board preparation time, we suggest cooking the beets at home in advance.

6–8 small beets (purple and/oryellow), greens on
2 Tbsp (30 mL) olive oil, plus more for crostini
1 baguette, sliced into 12 pieces diagonally
1 clove garlic, minced
2 tsp (10 mL) balsamic vinegar
Pinch of granulated sugar
Salt and pepper
8 oz (226 gr) goat’s cheese
Juice of ½ lemon

T Preheat oven to 375F (190C).
Trim beet greens
1 in (2.5 cm) above the top of the beets. Reserve beet greens and stems. Place beets in roasting pan, drizzle
with 1 Tbsp (15 mL) olive oil and cover with aluminum foil. Roast until cooked through, approximately 30 minutes (or longer if needed). Beets are done when tender to the touch and a knife is inserted and removed without resistance.
Remove from oven and allow to cool slightly so that they can be handled. While beets are still warm, rub off outer skin, then slice the beets into rounds.
Set aside.

Brush tops of baguette pieces with olive oil. Toast under the broiler or on the barbecue until golden, 2 to 3 minutes
a side. Wash and quarter beet greens and stems. Heat remaining 1 Tbsp (15 mL) olive oil in a non-stick sauté
pan. Add garlic and cook until fragrant, approximately 30 seconds. Add stems, greens, balsamic vinegar and sugar.
Season with salt and pepper. Cook until greens begin to wilt, approximately 2 minutes. Remove from heat.

In a bowl, combine goat’s cheese with lemon juice, and add salt and pepper to taste.
Spread goat’s cheese on crostini. Top with slices of roasted beets and beet greens and serve.

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