Do you have to peel beets before you cook them?

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

How to boil beetroot?

Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes . Alternatively, you can steam whole beetroot or bake them in the oven for 2–3 hours at 150°C/gas mark 2.

What is the best cooking method for beets?

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

Is the skin on beets good for you?

Most people do peel beets, because the skin is a bit unattractive and can be dirty even after a good scrub. But beet skins are rich in nutrients and perfectly fine to eat too .

Why add vinegar when boiling beets?

Directions. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding . Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.

Is the water I boiled beets good for anything?

Tip: When you're finished, you can either drain the deep-red cooking liquid or save it and use it as the base for a flavorful soup or vegetable broth. Water infused with beet juice can even be used as an all-natural dye .

What does beetroot do to the body?

Beetroot and its juice help your heart and lungs work better during exercise . Nitric oxide from beets increases blood flow to your muscles. Some athletes eat beetroot or drink beet juice when exercising to improve their performance. Beets are rich in folate (vitamin B9), which helps cells grow and function.

Why not peel beets before roasting?

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process . The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

Is it better to peel beets before or after roasting?

As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices. Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.

Creamy, Garlicky Beet Crostini Recipe (2024)

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August 2, 2022
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Creamy, Garlicky Beet Crostini Recipe (1)

Looking for a delicious and easy appetizer for your next event or dinner? You’ll love this easy Ukrainian appetizer! Creamy and garlicky beet crostini topped with fresh dill and crumbled goat cheese. It’s made with grated, roasted beets mixed with mayonnaise, loads of garlic and dill, then spread onto toasted baguette. This recipe is one of my personal favorites! My mom used to make this beet spread often and we would enjoy it as a salad. I love to use it as a topping for toasted bread and the goat cheese is a great addition!

Watch My Beet Crostini Video Tutorial

Watch my YouTube beet crostini video tutorial for step-by-step instructions. This beet appetizer is so easy to make! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Beet Appetizer

Simple and easy does it for this delicious Ukrainian appetizer recipe! Here are the main ingredients you’ll need; find the full, printable recipe down below.

Beets: I like to use traditional red beets but orange or yellow beets will also work well.
Garlic: the more, the better! I like to use lots of fresh garlic for this recipe.
Fresh Dill: use fresh herbs for the best flavor and best results.
Mayonnaise: I like to use avocado oil mayonnaise – it’s so creamy and delicious.
Bread: use baguette or ciabatta bread for best results.

Creamy, Garlicky Beet Crostini Recipe (2)

Cooking the Beets – Two Methods

Start making these garlicky beet crostini with the beets. They need to be cooked before you can make the spread. This step can be done ahead of time; just keep the beets refrigerated. You can also use canned beets if you don’t have the time to cook raw beets.

Roasting Method: preheat your oven to 425F. Wash the beets first, then place onto pieces of foil. Season the beets with oil, salt and pepper, then wrap tightly with foil. Bake the beets for 45 minutes to an hour, until fork tender. Allow the beets to cool before handling.
Boiling Method: Place washed beets into a large pot filled with salted water. Make sure the beets are completely submerged. Bring the water to a boil over high heat, then reduce the heat to a medium and cook the beets until they’re fork tender, 30 to 45 minutes. Cool first before handling.

Creamy, Garlicky Beet Crostini Recipe (3)

Making the Creamy Beet Spread

Once the beets are cooked and cooled, start making the creamy and garlicky beet spread.

First, use a pairing knife to peel the beets. Using a coarse cheese grater, grate the beets into a large bowl.
Next, use a garlic press or zester and add the garlic to the beets. Add in the mayonnaise, season with salt and pepper to taste, and add the chopped fresh dill.
Mix everything together and the spread is ready.

How to Make Garlicky Beet Crostini

Slice the baguette on a slight diagonal for longer pieces of bread. Spread the bread onto a baking sheet and toast in the oven with the broiler on ‘high’.
Use a small spoon and top each piece of toasted baguette with a generous amount of the beet spread.
Garnish the beet crostini with fresh dill and crumbled goat cheese. The cheese is optional. You can also spread the goat cheese onto the bread before adding the beet spread.

Creamy, Garlicky Beet Crostini Recipe (4)

Serving Suggestions

Once the beet crostini is assembled, you can enjoy them right away. You can also enjoy the spread as a salad.

Need the appetizer for later? You can make the beet spread up to 2 days in advance and keep it refrigerated. When ready to enjoy, toast the bread, add the spread and serve.

More Recipes!

Enjoyed this easy and delicious beet appetizer? Check out some of my other recipes you’re sure to enjoy!

Zucchini Tomato Crostini – another delicious Ukrainian appetizer with garlicky mayo spread, tomatoes, fried zucchini and fresh dill.
– I love this classic salad with sliced beets, goat cheese, avocado and balsamic dressing.
Beet ‘Vinaigrette’ Potato Salad – you’ll love this Ukrainian potato salad made with beets, potatoes, carrots, pickles and more.
5 Easy Crostini Recipes – five of the best crostini recipes for your next party!

Creamy, Garlicky Beet Crostini Recipe (5)

Creamy, Garlicky Beet Crostini Recipe (video)

20 minutes mins prep + 1 hour hr cook

25 crostini

Creamy, garlicky beet crostini – an easy and delicious Ukrainian appetizer! You'll love this delicious beet appetizer recipe!

Ingredients

4 large beets, red, orange, or yellow
2 tbsp olive oil
salt and pepper
6 large garlic cloves
1 small bundle fresh dill, chopped
1/3 cup mayonnaise
salt and pepper, to taste
1 baguette
1/3 cup crumbled goat cheese, for topping

Instructions

Cooking the Beets:

Prepare the beets first. Leave the peel on when cooking them!
Roasting Method: preheat your oven to 425F. Wash the beets first, then place onto pieces of foil. Season the beets with oil, salt and pepper, then wrap tightly with foil. Bake the beets for 45 minutes to an hour, until fork tender. Allow the beets to cool before handling.
Boiling Method: Place washed beets into a large pot filled with salted water. Make sure the beets are completely submerged. Bring the water to a boil over high heat, then reduce the heat to a medium and cook the beets until they’re fork tender, 30 to 45 minutes. Cool first before handling.

Making the Beet Spread:

First, use a paring knife to peel the beets. Using a coarse cheese grater, grate the beets into a large bowl.
Next, use a garlic press or zester and add the garlic to the beets. Add in the mayonnaise, season with salt and pepper to taste, and add the chopped fresh dill.
Mix everything together and the spread is ready.

Assembling the Crostini:

Slice the baguette on a slight diagonal for longer pieces of bread. Spread the bread onto a baking sheet and toast in the oven with the broiler on ‘high’.
Use a small spoon and top each piece of toasted baguette with a generous amount of the beet spread.
Garnish the beet crostini with fresh dill and crumbled goat cheese. The cheese is optional. You can also spread the goat cheese onto the bread before adding the beet spread.

Serving:

Once the beet crostini is assembled, you can enjoy them right away. You can also enjoy the spread as a salad.
Need the appetizer for later? You can make the beet spread up to 2 days in advance and keep it refrigerated. When ready to enjoy, toast the bread, add the spread and serve.

Nutrition

Course:

Appetizers
Recipes

Cuisine:

Recipe Type:

Snacks and Small Bites

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2 comments

- Sonya
- September 2, 2021
Cant wait to try this. Thank you for sharing this recipe.
- Reply
- tatyanaseverydayfood
  September 4, 2021
  It’s my pleasure! Enjoy! 🙂
  Reply