Beet And Goat Cheese Crostini

• Beets:
• 3/4 pound beets (about 2 medium)
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Cheese spread:
• 1 (5-ounce) package goat cheese
• 1 tablespoon light mayonnaise
• 2 teaspoons minced fresh tarragon
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, crushed
• 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

1. Preheat oven to 375u0b0.
2. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375u0b0 for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
3. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.
4. To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.

beets, beets, water, balsamic vinegar, lemon rind, lemon juice, salt, freshly ground black pepper, goat cheese, light mayonnaise, tarragon, freshly ground black pepper, garlic, bread baguette

Taken from www.myrecipes.com/recipe/beet-goat-cheese-crostini-0 (may not work)