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November Chef's Corner - Roasted Beet, Arugula, Goat Cheese & Honey Crostini

Chef’s Corner
Roasted Beet, Arugula, Goat Cheese & Honey Crostini

1 baguette or loaf of bread, sliced thin             
4 medium-sized beets, peeled and diced                    
2 Tbsp. olive oil             
 4 oz. goat cheese                      
3 Tbsp. milk or cream                                                               
2 cups baby arugula
honey, for drizzling

Preheat oven to 425 . Line baking sheet with aluminum foil. In separate mixing bowls, toss each color of the diced beets with 1 Tbsp. olive oil. 
Spread each color of beets in even layer on half of the baking sheet. Roast for 25-30 minutes, until tender. Remove and set aside. Lower oven to 350. Then spread bread slices in single layer on a baking sheet, and bake for 10-15 min or until toasted. Remove and let cool. 
Meanwhile, whisk together goat cheese and milk in small bowl. Assemble crostini by spreading goat cheese mixture on a piece of toasted bread, and top with arugula and diced roasted beets. Drizzle with honey and serve.


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