smashed beet crostini + a garden meal
I recently styled a garden dinner for daily candy at one of my favorite gardens in the neighborhood – our friends at Aurora were so welcoming and awesome.
If you haven’t been you should, it’s lovely and good food. The recipe for our smashed beet crostini is below (you have to click into the link and then the recipe card below)
Smashed Beet, Crispy Chickpea, and Mint Crostini
Serves four to six
For the smashed beets
3 md. red beets
1. Preheat oven to 400°.
2. Trim and wash beets. Put them in a baking dish, add a splash of water, and cover tightly.
3. Roast the beets in the oven for about 75 minutes, until they are cooked through.
4. Allow beets to cool. Peel and smash them using a fork on a cutting board.
For the crispy chickpeas
1 15-oz. can garbanzo beans, drained and rinsed
1 tbsp. olive oil
½ tsp. sea salt
¼ tsp. cumin
¼ tsp. smoked paprika
1. Dry beans on a bed of paper towels, rolling the beans around to remove their thin skins. Discard the skins.
2. Place beans on a parchment-lined baking sheet. Drizzle olive oil over the beans and toss to coat.
3. Roast 30-40 minutes in a 400° oven until the beans are a deep golden brown and crunchy, making sure they do not burn.
4. Season with salt and spices.
For the balsamic vinegar glaze
1/3 c. balsamic vinegar
1/3 c. water
1 tbsp. caster (superfine) sugar
1. Place the vinegar, water, and sugar in a small saucepan over high heat and stir to dissolve the sugar.
2. Bring to a boil and cook for 10 minutes or until thickened. Set aside to cool completely.
8 slices bread, toasted
2 tbsp. olive oil
1 garlic clove
1 c. mint leaves, torn
Sea salt, to taste
1. Brush bread with olive oil, place on a baking sheet, and toast in a 400° oven for about 5 minutes.
2. Rub each slice with the garlic clove. Add smashed beets, crispy chickpeas, and mint. Top with a drizzle of the balsamic reduction and sprinkle with sea salt.