Give this recipe a try.  You may utilize the entire beet plant; roots, stems and greens. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.

Recipe by: Eating Well



  • 1 bunch beets with greens attached, (see Tip)
  • 16½-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 tablespoon sherry vinegar, or red-wine vinegar
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 4 ounces creamy goat cheese

  • ¼ teaspoon freshly ground pepper

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*The featured image is a stock photo meant to represent this dish.