Roasted Beet & Goat Cheese Crostini

The Cabinet — 11.17.25
by Ale Lubezki and Dr. Georgia Close

If you’re looking for a festive appetizer that’s as nourishing as it is beautiful, this roasted beet and goat cheese toast is your new holiday go-to. The combination of sweet roasted beets, creamy goat cheese, and crunchy baguette feels indulgent—but every ingredient was chosen with your gut in mind. It’s grounding, colorful, and the perfect gut-loving starter to any holiday meal.

Beets offer natural support for digestion and liver detox pathways, while goat cheese provides a lower-lactose, easier-to-digest creamy element. A splash of apple cider or balsamic vinegar brightens the whole dish, and optional toppings like pistachios and pomegranate seeds add texture, color, and polyphenols your microbiome will love.

Whether you’re hosting a dinner party or contributing to a holiday spread, this appetizer brings flavor, function, and a little festive flair.

Ingredients

2–3 medium beets, peeled and cubed
2 tbsp extra-virgin olive oil
½ tsp thyme or rosemary (fresh or dried)
Sea salt & black pepper
4 oz goat cheese (or dairy-free alternative)
1 tbsp apple cider vinegar or balsamic vinegar
1 tsp pure maple syrup (optional)
Gluten-free or sourdough baguette, sliced and toasted
Optional toppings: pomegranate seeds, pistachios, honey drizzle

Instructions

Preheat oven to 400°F (200°C).
Toss beets with olive oil, herbs, salt, and pepper. Roast 30–35 minutes, flipping halfway.
Whisk vinegar with maple syrup and drizzle over warm beets.
Toast baguette slices for 5–6 minutes.
Spread goat cheese on each toast and top with roasted beets.
Finish with pistachios or pomegranate seeds and a drizzle of honey or olive oil.