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Avocado & Beets Crostini

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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe


A nice twist on traditional crostini from New York City chef Chloe Coscarelli. This a a really simple recipe that we love nonetheless!

VARIATION: You can also simply serve avocados and beets on toasted bread or melba toast, if need be.

Ingredients You'll Need

2 beets (about 1 pound), peeled and chopped into ½ inch pieces
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
½ baguette, cut into ¼ inch slices on the diagonal
1 ripe avocado
1 lemon halved
Freshly ground pepper
Sea salt


Preheat oven to 425° F. Line a baking sheet with foil (or use a 9x9 inch glass pan).
Toss beets with olive oil and arrange on baking sheet (or 9x9 glass pan). Season with sea salt and roast for 20-30 minutes, turning occasionally with a spatula. Remove from oven, drizzle with maple syrup and balsamic vinegar, return to oven and roast for 5 to 8 minutes until caramelized.

Place bread slices on a large baking sheet and drizzle with olive oil. Bake for 5 to 8 minutes, or until lightly browned on top (you can also skip this step and simply serve on toasted bread or melba toast).

In a small bowl, using a fork, mash avocado with juice from half of the lemon. Season with sea salt and pepper.

BUILD: Spread a thin layer of mashed avocado on each crostini. Top with roasted beets, season with pepper, and drizzle with juice from the remaining lemon half.

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