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

Ingredients

  • 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

  1. 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.
  2. 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!)
  3. Grill the bread on each side until it's lightly charred. About 2 minutes per side.
  4. 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.
  5. 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!

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