Beet and Walnut Crostini

September 2017 View more

Yield: 16 servings

Beet spread
3 whole beets
¼ cup olive oil, plus more for coating beets
2 cups walnuts, whole
2 tablespoons lemon juice

Coat beets with oil and wrap in foil. Roast at 350 degrees until fork tender, about 15 to 20 minutes. Once cool, peel and chop beets roughly to yield about 2 cups. Roast walnuts on a baking sheet at 300 degrees for 25 to 30 minutes; cool. Place chopped beets and walnuts into a food processor. Add  up olive oil and the lemon juice while processing, until the mixture reaches a spreadable consistency. Season with salt to taste.

1 gallon whole milk
1/3 cups cream
1 cup lemon juice
1 bulb fennel, cleaned and cut into strips
1 cup water
1 cup sugar
16 slices of baguette, each ½-inch thick, toasted
Micro greens

To make ricotta: Combine milk and cream in a pot and heat to 182 degrees, about 5 minutes. Remove from heat and stir in lemon juice. Let sit 10 minutes, then strain with cheesecloth and chill in the refrigerator overnight. Season with salt to taste.

To make candied fennel: Combine fennel, water and sugar into a pot and bring to a boil for 15 minutes. Drain and cool on foil.

Spread the ricotta on the crostini, top with beet spread, candied fennel, and micro greens. Serve immediately.

This recipe is from Heritage Prairie Farm’s Heirloom Farm Dinner on September 7. For more info, visit and click “Events.”