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Goat Cheese & Beetroot Toasts (Vegetarian & Gluten Free) Placed on parchment paper with a honey stick and walnuts showing in the background. Shown from front
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Goat Cheese & Beetroot Toasts (Vegetarian & Gluten Free)

These goat cheese and beetroot toast are easy to make and perfect to serve both as an appetizer or make larger ones for lunch or brunch.
Course Appetizer, Brunch, Finger Food, Light Lunch
Cuisine All around
Keyword Easy, Gluten-Free, vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 6 slices Gluten Free Bread
  • 1 Red beetroot
  • 1 Yellow beetroot
  • 1/2 tsp Salt
  • 25-30 g Goat cheese
  • 1/2-1 tbsp Creme Fraiche or Greek yogurt
  • Black pepper, to taste
  • Walnuts roughly chopped
  • Agave or honey, to top (optional)
  • Fresh basil roughly chopped
  • Olive oil, to fry

Instructions

  • Bring water to a boil in a pot. Add salt to the water and boil the beetroots until soft and tender, about 30-40 minutes, depending on the size.
  • Run the beets under cold water, let them cool for a few minutes. Peel and slice the beets.
  • Preheat a nonstick pan over medium heat with some olive oil. Fry the bread for a few minutes on each side, until golden brown (optional).
  • Combine goat cheese and Creme Fraiche/greek yogurt and mix either using a fork or a hand mixer until you have a smooth paste. Season with black pepper to taste.
  • Spread goat cheese cream on each bread slice. Top with sliced beets, roughly chopped walnuts, honey and fresh basil.