quinn patricia poer

quinn patricia poer

Monday, September 21, 2015

roasted beet, spinach, & goat cheese toasts with balsamic glaze.

colour on toast!


these toasts are extreeeemely flavorful, hearty, and tasty.  i made a higher-maintenance version of it last summer with a layer of sauteed mushrooms and yellow onion below the beet layer.  even though that was pretty damn good too, it was a lot of things piled onto one piece of toast.

so i went a little bit simpler with it this time.


the color of beets is just insane! so pretty!  i'm constantly boggled by all the wild colors and textures and flavors that grow naturally in the ground.  like, whoaaa.




toasts with goat cheese!


toasts with goat cheese and spinach!


toasts with goat cheese, spinach, and beets!




toasts with goat cheese, spinach, beets, and pickled red onion!


toasts with goat cheese, spinach, beets, pickled red onion, walnuts, more goat cheese, and balsamic glaaaaaaaaze!

that doesn't quite have as much of a ring to it as that sesame street song about a frog on a bump on a log in a hole in the bottom of the sea.

layered toast song in progress.


this one goes out to the last day of summer 2015.  

it was a fun & delicious summer indeed!



 Roasted Beet, Spinach, & Goat Cheese Toasts with Balsamic Glaze

Ingredients:

  • 1 roasted red beet, cooled
  • 1 roasted golden beet, cooled
  • small fresh loaf of bread // seedy or wheaty! 
  • fresh spinach leaves
  • goat cheese
  • pickled red onion
  • 1/4 cup chopped walnuts
  • balsamic glaze
Instructions-

Preheat the oven to 425 degrees F.  Cut off any stalks or greens from the beets and rinse any dirt off. Wrap the beets separately in foil, place in a baking pan, and into the oven.  Roast them for about 45 minutes to an hour, or until you can feel them become slightly soft.  You can do this step days ahead of time before making these toasts.  The beets are usually cold on the toast anyway, so no need to worry about keeping them hot.

Once the beets have come out of the oven and cooled for about half an hour, slice them into 1/8 inch rounds.  Slice your bread into almost 1 inch wide slices (they've got to be hefty enough to carry a good amount of weight).  Toast the bread.  

Spread goat cheese on well-toasted slices of bread.  Layer on fresh leaves of spinach.  Add a layer of sliced red and golden beets.  Top with a few pickled red onions, chopped walnuts, and extra goat cheese crumbles.  Drizzle with balsamic glaze.

ENJOY!






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