15 Minute Beet and Citrus Salad Crostini
A quick and easy salad or appetizer!
Servings 6 servings
Ingredients
- 3 small cooked beets (I use Love Beets prepared beets. To roast your own: peel dice and toss beets with olive oil and sea salt. Roast on a parchment covered cookie sheet for 40 minutes at 400 degrees.
- 1 baguette sliced brushed with olive oil and toasted in oven
- 6 oz goat cheese
- 1 cups arugula
- ⅓ cup toasted pine nuts or walnuts
- 5 tangerines 2 sectioned and sliced, 3 juiced
- ¼ cup olive oil plus more for brushing bread
- 1 Tablespoon white balsamic vinegar
- 1 tablespoon honey
- sea salt
- freshly ground pepper
- 1 tablespoon chives chopped
Instructions
- Preheat oven to 400 degrees. Place rack in upper third of oven.
- Slice baguette and place bread on cookie sheet. Brush lightly with olive oil.
- Place in oven for 5 minutes or until toasted.
- Dice beets and place in a bowl.
- Peel two tangerines, section and slice each section into thirds.
- Juice remaining three tangerines.
- Whisk olive oil, tangerine juice, vinegar and honey together. Add a generous pinch of sea salt and a few turns of pepper.
- When bread is toasted remove from oven and spread with goat cheese.
- Place arugula on a platter and toss with some dressing. Toss beets with some dressing and then place beets on top of greens.
- Place tangerines on top, sprinkle with pine nuts and chives. Eat salad alone or use to top crostini!