SMASHED AVOCADO & ROASTED BEET CROSTINI
SERVES 6 TO 8 PORTIONS
2 beets (1 lb./500 g), peeled and chopped into 1/2-inch pieces
2 tbsp. olive oil, plus extra for brushing
Sea salt
2 tbsp. maple syrup
1 tbsp. balsamic vinegar
1/2 baguette, cut into 1/4-inch slices on the diagonal
1 avocado
1 lemon, halved
Freshly ground black pepper
NUTRITIONAL VALUES
Calories: 124kcal
Fat: 9.7g (1.8g S.Fat)
Carbs: 10g
Protein: 1.1g
Sugar: 6g
Sodium: 80mg
METHOD
Preheat the oven to 220°C/425°F. Line a baking sheet with foil.
Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.
Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.
Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.
With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.
On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.
Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.
Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.
Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.
With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.
On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.
