INGREDIENTS

• 1 baguette or loaf of bread, sliced thin

• 4 medium-sized beets, peeled and diced (I used half red, half golden beets)

• 2 Tbsp. olive oil

• 4 oz. goat cheese (plain or herbed)

• 3 Tbsp. milk or cream

• 2 cups baby arugula

• honey, for drizzling

INSTRUCTIONS

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

2. In separate mixing bowls (so that the colors do not bleed), toss each color of the diced beets with 1 Tbsp. olive oil. Spread each color of beets in an even layer on half of the baking sheet. Roast in the oven for 25-30 minutes, until tender when pierced with a fork. Remove and set aside.

3. Lower oven heat to 350. Then spread out bread slices in a single layer on a baking sheet and bake for 10-15 minutes or until toasted. Remove and let cool.

4. Meanwhile, whisk together the goat cheese and milk in a small bowl until well-blended. Add more milk if you would like a thinner consistency for spreading.

5. Assemble the crostini by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets. Drizzle with honey and serve.