Roasted Beet Crostini with Almond Dukkah and Elderberry

Roasted Beet Crostini with Almond Dukkah and Elderberry 

1 lb. fresh beets

1 baguette, thinly sliced

1/2 cup greek yogurt

4 oz. goat cheese

3 tbsp Sambucol Black Elderberry Syrup

Fresh dill and thyme, for garnish


Almond Dukkah

1/4 cup almonds

1 tbsp sesame seed

2 tsp coriander seed

1 tsp cumin seed

1/2 tsp fennel seed

1 tsp pink salt, or flakey salt

15 grinds black pepper


Preheat oven to 400 degrees. Peel beets, and play in a small tray. Toss with 1 tbsp of olive oil and season with salt. Cover tray with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces. 

Whisk together greek yogurt and 3 oz. of goat cheese. Season with salt. 

To make the almond dukkah place all ingredients except salt and pepper in a small saucepan. Lightly toast over low heat. Once toasted let the almonds and spices cool. Then add to a blender or spice grinder with salt and pepper. Pulse a few times until you have a coarse powder. 

To assemble the crostini:  Toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast.  Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with Sambucol Black Elderberry Syrup. 


Makes 6 toasts 

Recipe by Michele Narsinghani from & @momunderpressure