Spicy Beet-Green Crostini

Staff Writer
Spicy Beet-Green Crostini
Spicy Beet-Green Crostini
Viviane Bauquet Farre

Spicy Beet-Green Crostini

When I was a child, the only beets I ever saw were the ones that came from a can. Needless to say, I never liked beets. The odor emanating from the can alone used to make me run out of the kitchen as fast as my legs could move.

It’s not until I started growing my own vegetables in my early 20′s that I truly discovered beets. They were very easy to grow and if reseeded a couple of times in the season, I could harvest them from late spring all the way to the first snow. They came in all kinds of colors, and best of all, I could eat the roots as well as feast on their luscious green tops. I became a voracious fan of beets!

A quick way to prepare the beet greens is to sauté them with garlic and red pepper flakes (I love adding a bit of spiciness to cooked leafy greens — it’s a marriage made in heaven!). Here, I serve these warm beet-green crostini as an hors d’oeuvre or appetizer. Cooked this way, the greens become incredibly tender and flavorful.

Ready in
25 m
4
Servings
317
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon red chile pepper flakes, or to taste
  • 2 large cloves garlic, chopped finely
  • 12 ounces beet greens or Swiss chard, trimmed, and cut into in ¼-inch strips
  • 1/4 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 baguette, cut on a bias into ¼-inch-thick slices

Directions

Heat a large, heavy-bottomed skillet over high heat. Add the oil, red pepper flakes, and garlic. Sauté for 1 minute. Add the beet greens and sauté for 4-5 minutes until all the juices have evaporated and the greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper, to taste. Toss well and remove from heat.

Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set 2 crostini on an individual plate and serve warm.

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
12g
19%
Sugar
4g
N/A
Saturated Fat
2g
9%
Protein
10g
20%
Carbs
44g
15%
Vitamin A
269µg
30%
Vitamin B6
0.2mg
10.2%
Vitamin C
27mg
45%
Vitamin E
3mg
14%
Vitamin K
348µg
100%
Calcium
145mg
15%
Fiber
5g
20%
Folate (food)
55µg
N/A
Folate equivalent (total)
141µg
35%
Folic acid
50µg
N/A
Iron
5mg
29%
Magnesium
85mg
21%
Monounsaturated
8g
N/A
Niacin (B3)
4mg
20%
Phosphorus
118mg
17%
Polyunsaturated
2g
N/A
Potassium
754mg
22%
Riboflavin (B2)
0.5mg
30.1%
Sodium
644mg
27%
Thiamin (B1)
0.6mg
41.6%
Zinc
1mg
8%

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