This hand-held appetizer combines beet arugula salad with goat cheese for an unexpected and delightful taste experience. These would make great canapes at a cocktail party.
Why Try? A new way of eating beets, which is on trend, thanks to the lavender oil.
Foodie Byte: We used tri-colored beets which gave us a colorful presentation. Roasting them brings out the sweetness of the beets.
Recipe courtesy Moveable Feast
- 2 cups canola oil
- 3 grams dried lavender
- Pinch of salt
- 10 small beets, roasted in a 350°F oven until tender when pierced with a knife
- 8 ounces goat cheese brought to room temperature
- 1/4 cup chopped fresh parsley, basil and rosemary
- 1 tablespoon cream
- Pinch of salt & pepper
- 1 cup of arugula
- 1 ciabatta or baguette
- Olive oil
- 1 In a saucepan over medium heat, bring the canola oil up to 100ºF. Remove from heat and add lavender. If you have an immersion blender, use it to pulse the mixture to release the oils from the lavender. Alternatively, grind the lavender with a mortar and pestle or simply crush it between your hands before you add it to the oil. Allow the oil to steep for ½ hour. Strain through a fine sieve.
- 2 To make the whipped goat cheese, place the goat cheese and the cream in the bowl of an electric mixer fitted with the paddle attachment. Start the mixer on low speed so the cream doesn’t splatter, then increase the speed to high and whip for 30 seconds. Add the herbs, salt & pepper and beat just to incorporate. Set aside.
- 3 To make the toasts, slice the bread into ½ inch thick slices and brush with olive oil. Toast over a hot grill.
- 4 Place the toasts on a serving platter. Spread each toast with whipped goat cheese.
- 5 In a bowl, combine beet slices and arugula and dress with the lavender oil and a few drops of balsamic vinegar. Season with salt & pepper.
- 6 Place beet & arugula salad on top of each toast. Serve immediately.