For the rye crisps, use locally produced
Rye Crostini with Beets, Goat
Anna’s Daughters’ Copenhagen Crackers.
Alternatively, use Swedish or Finnish
crispbread and trim to desired size.
Cheese and Pistachios
Heat the oven to 400°F. Drizzle the beets with olive
oil and season with salt, then tightly wrap in foil. Bake
until tender, 45 to 60 minutes, depending on size.
Cool, then peel. Cut into ¼-inch dice and place into
a bowl. Add 1 tablespoon olive oil and the balsamic
vinegar, the lemon juice, ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine. Spread a layer
of goat cheese on each rye crisp. Place a few microgreens on the goat cheese. Top with a few red and
yellow beets (shaking off any excess liquid before
placing on the crisps). Top with a few more microgreens and a sprinkling of pistachios. Garnish with
freshly ground black pepper. Serve immediately.
2 medium red beets, trimmed and washed
2 medium golden beets, trimmed and washed
2 teaspoons white balsamic vinegar
1 teaspoon fresh lemon juice
Freshly ground black pepper
5 ounces soft goat cheese, room temperature
18 rye crispbread crackers
1 cup assorted microgreens (or baby arugula leaves)
2 tablespoons unsalted pistachios, coarsely chopped