Easy Appetizer Recipe: Beets on Crostini with Goat Cheese

published Dec 9, 2008
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(Image credit: Apartment Therapy)

It’s a beet day! And with good reason: beets are in season and marvelously festive with all their scarlet coloring. Earlier today Sara Kate gave you a recipe for a wonderful salad with beets and frizzled onions. We take a step back now to the hors d’oeuvre course and offer one of our favorite appetizers, direct from New York City’s own Rick’s Picks and his famous pickles.

Rick calls this appetizer “Phat Beets Happy Appy,” although we chose a slightly more descriptive title for this post. We first had this at a party last spring (when we also showed you Rick’s Pickletini. Potent, tangy, and yum yum.)

Here’s his other favorite appetizer, using his rosemary-scented pickled baby beets. We often eat this for a snack or even lunch here at home. Fresh blueberries obviously aren’t in season and these are just fine without — but we have to admit that blueberries would make this the perfect red, white, and blue Inauguration Day treat!

Phat Beets Happy Appy
Goat cheese (soft and unflavored is best)
Crostini or crackers
Rick’s Picks Phat Beets, cut into 1″ pieces
Fresh blueberries (if available)

Spread soft goat cheese on a crostini or cracker. Top with a slice of Rick’s Picks Phat Beets. Crown with a blueberry and enjoy this tasty morsel!

You can buy Rick’s Picks Phat Beets online here:
Phat Beets, $10.99

They are also available in some retail outlets through NYC.

We were sadly deprived of his beets this past holiday but we made do with locally canned pickled baby beets. Rick’s are the best, though, with this recipe; there is rosemary in the brine, which makes these beets really shine against the goat cheese.

This is our appetizer pick for the recent $100 dinner for eight menu we posted, too.

(Photo and recipe courtesy Rick’s Picks)