Recipe: Borscht Crostini - Quick and Easy Appetizers

Recipe: Borscht Crostini - Quick and Easy Appetizers
From The Kitchn - September 4, 2017

Borscht Crostini

3 medium beets, peeled, halved, and cut into 1/2-inch chunks
4 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
3 tablespoons red wine vinegar, divided
2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup freshly squeezed lime juice (from 2 limes)
2 tablespoons granulated sugar
1 small red onion,quartered and sliced as thinly as possible
3/4 cup chopped fresh dill
Finely grated zest of 1 medium lemon
1 large clove garlic, coarsely chopped
12 small, 1/2-inch-thick slices sourdough or rye bread
8 ounces crme frache or sour cream

Arrange a rack in the middle of the oven and heat to 450F. Line a large rimmed baking sheet with aluminum foil. Place the beets, carrots, 2 tablespoons of the vinegar, oil, salt, and a generous amount of pepper on the baking sheet and stir to coat. Bake, stirring halfway through with tongs, until the vegetables are tender, 25 to 35 minutes. Remove from the heat and let cool to the touch.

Meanwhile, whisk together the remaining 1 tablespoon of vinegar, lime juice, sugar, and a pinch of salt together in a medium bowl. Add the onion and toss to coat. Let sit for 15 to 20 minutes, stirring once or twice, to soften and lightly pickle the onion. (Or cover and let sit in the refrigerator for up to 1 day.)

Recipe Notes


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