Modern American
Roasted Beet Crostini
Ruby beets with cashew cream and microgreens on toasted baguette
canapeEasyModern American
Prep30 minCook60 minTotal90 minServes24Temproom_temp
✓ vegan
⚠ Contains: 🌾 Gluten, tree nuts
Recipe
Ingredients
- 3medium beets(red or golden)
- 1 cupraw cashews(soaked 4+ hours)
- 2 tbsplemon juice
- 1 clovegarlic
- 1baguette(sliced into 24 rounds)
- 2 tbspolive oil
- 1 cupmicrogreens(for topping)
- flaky sea salt(for finishing)
Instructions
- 1Roast beets wrapped in foil at 400°F for 45-60 minutes until tender
- 2Cool, peel, and slice into thin rounds
- 3Blend soaked cashews, lemon juice, garlic, and 1/4 cup water until smooth
- 4Toast baguette slices brushed with olive oil
- 5Spread cashew cream on each toast
- 6Top with beet slice, microgreens, and flaky salt
Notes
Pro Tips
Roast beets ahead—they keep refrigerated for 5 days. Soak cashews at least 4 hours for smooth cream. The contrast of warm crostini with cool toppings is intentional. Assemble just before serving to keep bread crispy.
History & Origin
Beet crostini emerged from the farm-to-table movement of the 2000s. The vibrant ruby color makes these stunning holiday appetizers. Cashew cream provides a dairy-free alternative that pairs beautifully with beets' natural sweetness.
Pairs Well With
champagneginvodka
Save & Share
Modern American◆Easy