Deriving their deep red color from phytonutrients called betalains, beets are rich in nitrates, which help to lower blood pressure. They also provide calcium, folate and fiber. The pistachios in this recipe contain potassium, fiber, vitamins B6 and C, iron, magnesium and calcium.

Yield: 6 servings

1 lb mixed-color baby beets

1 cup orange juice

1 cup apple cider

1 cup honey

1 sprig fresh thyme

1 pinch sea salt

1 pinch grain mustard

3 oz goat cheese

2 Tbsp herbs (chives, basil, mint), chopped

3 oz olive oil

3 oz chopped pistachios

1 toasted baguette, sliced

Remove the beet tops and reserve for other uses. Boil the beets in salted water until tender. Allow to cool slightly and rub the skin off the beets. Using an old dish towel will help the skin come right off.

Mix the vinegar, honey and orange juice in a bowl. Add the thyme and mustard. Add the beets, cover and allow them to marinate in the refrigerator for at least 2 hours.

Place the oil, sea salt, herbs and pistachios in a blender. Pulse until slightly pureed and chunky.

To assemble the crostini, remove the beets from the marinade and slice. Spread the goat cheese onto the toasted baguette slices and top with the beets. Drizzle the pistachio sauce on top and serve.

Recipe and photo courtesy of Sarah Stegner.

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