Spicy beet-green crostini

July 16, 2009

Spicy beet-green crostini

Beet tops are high on my list of favorite leafy greens, and a quick way to prepare them is to sauté them with garlic and chili pepper flakes. (Leafy greens taste so much more flavorful with a bit of spice!) Served on top of toasted baguette slices, the tender, warm beet greens make a mouthwatering hors d’oeuvre or appetizer.

Here are more delicious recipes with beet greens

As for the roots, click here for many creative and delectable recipes. Bon appétit!

Enjoy this bite-sized demo!


Spicy Beet-Green Crostini

makes 12 crostini or serves 4
active time: 30 min

  1. 12 oz (340 g) beet leaves (without stems)
  2. 3 tablespoons extra virgin olive oil
  3. 1/4 to 1/2 teaspoon red chili pepper flakes to taste
  4. 2 large garlic cloves – skinned and finely chopped
  5. 1/4 to 1/2 teaspoon sea salt to taste
  6. 12 baguette slices – cut on the diagonal in 1/4″ thick slices
  7. extra virgin olive oil for drizzling

  1. Step 1: Stack a few beet leaves on top of each other and cut them lengthwise in 1″ strips. Then cut the strips crosswise in 1″ pieces and place in a large bowl. Heat a large heavy-bottomed skillet over medium-high heat. Add the oil, red pepper flakes and garlic. Sauté for about 30 seconds only, so that the garlic doesn’t brown. Add the beet greens and sauté for 2 to 3 minutes until wilted, tossing frequently. Add the salt, toss well and continue sautéing for another minute until most of the pan juices have evaporated. Transfer to a bowl and set aside.
  2. Step 2: Toast the baguette slices under a broiler until golden-brown on both sides. Top each bread slice with the beet greens and drizzle with a little olive oil. Place the crostini on a serving platter and serve immediately, while still warm.

Viviane’s Tip

Don’t have beet greens on hand? You can make the crostini with mustard greens, young kale, escarole, chicory or Swiss chard leaves – all incredibly delicious here.

Beet greens - Beet tops

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Spicy beet-green crostini

Here’s another delectable hors d’oeuvre to make with the beet roots: Bruschetta with buffalo mozzarella and beet pesto.

appetizers, crostini, beet greens
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 8 comments… read them below or add one }

Jen July 17, 2009 at 7:54 am

Those golden beets are gorgeous, Viviane! I think I have to get some sherry vinegar ASAP. I love every part of the beet so I’ll be trying this out. (I even like the canned pickeled kind) I’m growing beets for the first time this year. I already harvested some red ones and just put in some chiogga (they look striped when sliced!)

Also, I had no idea that making compote was so easy -and I bought some apricots from Conklin yesterday at the market. Might be fun to experiment with different kinds of liquers.

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Ben July 31, 2009 at 11:24 am

HI There

Really stunning food photos. First off apologies for contacting you through the comments instead of by email but I wanted to bring FoodandFizz to your attention as a great place for you to share some of your photos. We would love to feature some of your photos and hopefully send a little traffic back this way to you :) Drop me an email if you have any problems and look forward to seeing your stuff

Regards

Ben

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Dana Treat October 27, 2009 at 10:12 am

Unfortunately, I think those canned beets ruined them for my husband forever. He hates them. He will tolerate the greens but not the roots. I keep getting them in my CSA and giving them away because I know he won’t eat them and there are only so many I can eat. Next time he leaves town, I am going to have a beet-a-palooza!

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Viviane Bauquet Farre October 27, 2009 at 10:30 am

Oh Dana! Olives… now beets? Your husband is going to have to leave town often so that you can indulge yourself in all these goodies… :)

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Donna Ford October 27, 2009 at 10:55 am

Great Video’s Viviane! I can’t wait to try these recipes.

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Suzy May 14, 2011 at 11:13 pm

I have made this numerous times for friends, and it is always a favorite! You are truly amazing at what you do Viviane, I can not wait to try the zucchini blossom recepe :)

Suzy M.

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Viviane May 14, 2011 at 11:31 pm

Dear, dear Suzy, Thank you so much for your lovely comment. You have no idea how much it warms my heart… The sole purpose of foodandstyle.com, aside from following my own bliss, is for me to share with people how very delicious veggies are. I am so glad you’re enjoying those humble beet tops! Happy cooking… and eating to you my dear.

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Donna Ford November 4, 2011 at 10:54 pm

Great Video Viviane. I love watching you cook. This recipe looks quick, easy & delicious.
I love the music at the end by Marc Farre!
Thank you again Vivane. Keep these beautiful recipes coming! I look forward to your newsletter.
:)

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