Ingredients
1baguette,or loaf of bread, sliced thin
4medium beets,such as half red beets, half golden beets, peeled, diced
2tbspolive oil
4ozgoat cheese,plain, or herbed
3tbspmilk,or cream
2cupsbaby arugula
honey,to drizzle
Preparation
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
In separate mixing bowls (so that the colors do not bleed), toss each color of the diced beets with 1 tablespoon of olive oil. Spread each color of beets in an even layer on half of the baking sheet.
Roast in the oven for 25 to 30 minutes until tender when pierced with a fork. Remove and set aside.
Lower oven heat to 350 degrees F. Then spread out bread slices in a single layer on a baking sheet, and bake for 10 to 15 minutes or until toasted. Remove and let cool.
Meanwhile, whisk together the goat cheese and milk in a small bowl until well-blended. Add more milk if for a thinner consistency for spreading.
Spread a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets.
Drizzle with honey and serve.
