Grilled Bread with Beet, Walnut & Honey Spread
As promised, here is the first (of many!) beet recipes to kickstart beet season here at Tumbleweed Farm.
This recipe is quickly becoming a favorite around the farm and for good reason! A friend of ours (who claims to be a beet hater) absolutely loved these toasts and is now convinced to ditch their toaster oven for the grill and whip up this beet dip on a regular basis. This spread is simple to prepare and bursting with farm fresh flavors. Apparently, it’s a great “gateway” recipe for someone who isn’t entirely sold on beets. It’s a lovely balance of sweet and savory, not to mention beautiful too!
I hope all of you beet lovers (and skeptics) give this recipe a try. It’s a lovely dish to serve on a hot summer night with a fresh salad and glass of your favorite summer wine.
Cheers from Tumbleweed!
Grilled Bread with Beet, Walnut & Honey Spread
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4-6
- 1 small loaf of rustic style bread, sliced into 3/4 inch thick slices
- 3 Tablespoons walnut oil, divided
- 2 Tablespoons fresh goat cheese + additional for serving
- 3 medium sized beets, greens removed (save for another use!) and sliced into 1/2 inch chunks
- 1 Tablespoon honey + additional for serving
- 1/2 cup toasted walnuts + additional for serving
- 2 Tablespoons fresh rosemary, finely chopped
- 1/4 teaspoon fine sea salt
Preparation
- Preheat a grill to medium-high. Brush each side of the sliced bread with 1 1/2 tablespoons of the walnut oil. Set aside until the grill is heated.
- In a saucepan combine the beets with enough water to cover them by 2 inches. Bring to a boil. Reduce heat to medium and simmer until the beets are fork tender. About 15 minutes. Drain and set aside. (No need to peel the beets!)
- Grill the bread on each side until it's lightly charred. About 2 minutes per side.
- In the bowl of a food processor combine the cooked beets, remaining 1 1/2 Tablespoons of walnut oil, goat cheese, honey, walnuts and salt. Process until smooth and creamy, scraping down the sides as necessary. Taste test and adjust seasonings as necessary.
- To assemble, spread a thin layer of the beet puree onto each slice of grilled bread followed by additional walnuts, goat cheese, a drizzle of honey and finely chopped fresh rosemary. Serve warm or at room temperature.
Notes
*If you aren't serving this right away hold off on grilling the bread until right before you serve so the spread doesn't make the bread soggy. *Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in your kitchen!
I can’t wait for more beet recipes, lady. Thom is a beet hater (whaaaaa?) so I think I’m going to have to make these toasts to show him the light.
Ahhh what wouldn’t I give to live in (or close to) a farm…. I am new to your blog, but I have to say I am so happy to have found it. It seems like you make fresh farm produce shine with your recipes.
I am hooked. :))
We are huge fans of beets and this will be one that I’ll try as soon as I get my hands on some.
Cheers from the Caribbean Islands!
greetings
Wonderful recipe and by adding a teaspoon of cayenne,curry and turmeric seems to energize and to enhance the treat.
enjoy your page
God bless all
I’m a huge beet fan! And I currently have a stash lurking in my fridge that would be perfect for this spread. What a great light dinner or lunch! I can’t wait for more beet delights from Tumbleweed!
What a great light summer dinner! Love beets, and especially when they’re paired with nutty walnuts.
Oh boy oh boy, I can’t wait to try this one! I’m in love with avocado toasts, and these look and sound spectacular!
I made a good beet spread the other day that I topped on some pumpernickel and it tasted amazing. I definitely need to try out your recipe here – this sounds just as, if not more, delicious!
Beet spread, what a great idea! I love grilled beet, but never thought to make it into a spread, def. gotta try this one!
You + Julia from Roasted Root changed my life with beet eats!
I just got a link to this from my CSA and can’t wait to try it!
Just wondering, do you think it would freeze well if I wanted to make extra beet spread for later?