Crostini with Beet Greens and Whipped Goat Cheese

When you find beets in your Farm Share box don’t forget to use the top greens! Tender leaves can be added directly to salads, or for something more special, sauté the beet greens to serve as a side dish or use as a topping for a tasty crostini.

Add green garlic, which you should also have in your box, for an added kick. Also known as spring garlic, green garlic is the young shoot of a garlic bulb. It looks like a green onion, but has a slightly larger white portion and has flat instead of tubular green tops. To use the green garlic in this dish, peel the outside layer of the shoot and finely chop the white and light green portion. When green garlic is out of season, substitute shallot or bulb garlic.

These measurements leave room for adaptation – taste as you go along and customize as desired.

To get two dishes from your efforts, double the goat cheese mixture and pistachios and use the extra as a topping for a roasted beet salad.

4 servings


1 tablespoon olive oil

1 tablespoon finely chopped green garlic or shallot

3 cups beet greens, coarsely chopped or julienned

1 tablespoon balsamic vinegar

Kosher or seat salt and freshly-ground black pepper

1 tablespoon golden raisins

2 ounces goat cheese

2 tablespoons milk or cream

Zest of 1 small lemon

8 slices baguette, cut on the diagonal into 1/4-inch thick slices, lightly toasted

1 tablespoon coarsely chopped toasted pistachios


1. In a skillet over medium heat, add the olive oil. Add the green garlic and sauté for 1 to 2 minutes, or until softened. Add the beet greens and balsamic vinegar and sauté for 1 to 2 minutes, or until the greens are just wilted and most of the liquid has evaporated. Add and raisins and stir to incorporate. Season with salt and pepper. Transfer to a bowl and set aside to cool briefly.

2. In a bowl or mini food processor combine the goat cheese and milk until smooth and creamy. Add the lemon zest and stir to combine. Season with salt and pepper.

3. Spread the goat cheese on the toast. Top with the beet green mixture and sprinkle with pistachios.

Note: When toasting pistachios, watch carefully to prevent burning.