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canapeEasyModern American

Roasted Beet Crostini

Ruby beets with cashew cream and microgreens on toasted baguette

⏱️ Prep: 30min🍳 Cook: 60min⏰ Total: 90min👥 Serves: 24🌡️ room_temp
✓ vegan
⚠️ Contains: 🌾 Gluten, tree nuts

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

  1. Roast beets wrapped in foil at 400°F for 45-60 minutes until tender
  2. Cool, peel, and slice into thin rounds
  3. Blend soaked cashews, lemon juice, garlic, and 1/4 cup water until smooth
  4. Toast baguette slices brushed with olive oil
  5. Spread cashew cream on each toast
  6. Top with beet slice, microgreens, and flaky salt

💡 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

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.

Also pairs well with:

champagneginvodka