Beet-And-Goat Cheese Crostini

• 5 tablespoons extra virgin olive oil, divided
• 1/4 cup white balsamic vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (8-ounce) package precooked red beets or golden beets, cubed*
• 24 (1/4-inch-thick) baguette slices
• 1 (4-ounce) package goat cheese, softened
• 1/4 cup chopped toasted walnuts
• Garnish: micro greens, thinly shredded beet greens, or fresh parsley

1. Preheat oven to 425u0b0. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.
2. Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.
3. Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts; garnish, if desired.
4. *If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375u0b0 for 50 minutes or until tender; cool. Unwrap, peel away skin, and cube.

extra virgin olive oil, white balsamic vinegar, honey, salt, freshly ground black pepper, red beets, baguette slices, goat cheese, walnuts, micro greens

Taken from www.myrecipes.com/recipe/beet-goat-cheese-crostini (may not work)