For dinner on Valentine’s Day Derek and I went to one of our favorite local restaurants, Preservation Kitchen. We love this restaurant for the tasty food, wonderful service and atmosphere. It’s in an old house so it has a unique feel to it. There was a special 4-course dinner offered for Valentine’s Day and it did not disappoint! The appetizer was toast with a creamy spread and beets. It was inventive and really delicious, so I knew I wanted to recreate it at home. The creamy spread tasted like goat cheese and it was on rye bread. I will admit I’m normally not a rye bread fan but it just works for this.
The first step to making these toasts is to roast the beets. To do this, start by preheating your oven and then wash your beets. Wrap them in foil and throw them in the oven. Roast them for about 50-60 minutes or until they are fork tender. I’m always surprised how long beets take to cook. If anyone has a shortcut, I’d love to hear it!
Once the beets are done, take them out of the oven and let them cool in the fridge. If you want to prep some of this recipe ahead of time, this part can be done up to 2 days ahead. Take the beets out of the fridge and peel them. I like to use a paper towel to do this by just rubbing the skin off. This will help prevent your hands from staining. If it doesn’t work, just peel with a knife and scrub those hands later. 😉
Now put the bread in the toaster to crisp up and thinly slice the beets. Once the bread is out of the toaster slather the goat cheese on.
Layer the beets on top of the goat cheese.
Then sprinkle the tops with the chives and flake salt. Serve immediately. These toasts are earthy, sweet and salty with a little bit of crunch from the toasted bread. They would be lovely with a tall glass of lemony iced tea or a glass of Pinot Grigio.
This recipe makes 2 toasts which is enough for an individual lunch or a snack for 2 people. If serving these at a party, I recommend cutting them in half. If you want to get really fancy, these would so pretty with several colors of beets.
- 4-5 small beets
- 2 slices rye bread
- 4 ounces goat cheese
- 2 strands of chives, chopped finely
- flake salt
- Preheat your oven to 400° and then wash the beets.
- Wrap the beets in foil and roast for about 50-60 minutes or until fork tender.
- Cool in the fridge. If you want to prep some of this recipe ahead of time, this part can be done up to 2 days ahead.
- Take the beets out of the fridge and peel them.
- Toast the bread and thinly slice the beets.
- Spread about 2 tablespoons of goat cheese on the toast.
- Layer the beets on top of the goat cheese.
- Sprinkle with the chives and flake salt.
- Serve immediately.