Beet and labneh bruschetta with beet greens pesto
June 8, 2011 • Category: Sandwiches
I had bought a mandoline made in France and was dying to use it; after all, the French invented this thing, right? So I dutifully watched the CD that came with it, (twice), showing the beautiful Vosges region where the mandoline-makers were located; then I tried using it and was having a hard time. Finally, after six months of that mandoline collecting dust in the cupboard, I asked my daughter, the mechanical one in the family, to spare five minutes and work it for me.
Beautiful, even, extra-thin slices of beets.
Topped with creamy homemade labneh, and a pesto whipped up with the beet greens and some walnuts (plus garlic and olive oil).
Do you own a cooking gadget that you are afraid to use (like I was)?
- 3 Large beets with greens attached
- Olive oil, as needed
- 1 cup of homemade labneh or make it, click here for the recipe
- 8 cloves of garlic (3 for the labneh and 5 for the pesto)
- 3/4 cup of walnuts
- 1 cup of beet greens
- a handful of basil leaves (optional)
- 6 to 8 slices of crusty bread
- Cut off the beet greens and wash thoroughly. Place the beets on a foil-lined baking sheet and roast in the oven at 350F for about 30 minutes or until tender. Cut off the stalks from the beet greens and reserve to use for a salad or soup. Mash the garlic with a teaspoon of salt in a mortar till pasty and mix half of a teaspoon with the labneh. Taste and add more if desired. Reserve the rest for the beet greens pesto.
- Boil a quart of water in a pot and drop the beet greens for about 2 seconds until limp. Drain them and squeeze them to release as much water as possible. Place in the bowl of a food processor. Add the walnuts, 1/3 cup of olive oil, 1 teaspoon of garlic paste and a handful of basil if desired. Process until the mixture is pasty, taste and adjust seasoning.
- When the beets are cooked, cool them a bit, peel them and slice them thinly. Place the toasts in the oven and grill till light brown and toasted. Place a few slices of beets on the toast, a couple of generous tablespoons of labneh and a drizzle of beet pesto. Serve with additional walnuts if desired.
NOTE: This would be delicious with a homemade goat cheese; clickherefor the recipe.
The beet green pesto tastes peppery; adding a few leaves of basil makes it taste more subdued.
28 Comments • Comments Feed
Belinda @zomppa says:
Beautiful! I did that with my pressure cooker. I bought it, but was so intimidated, it spent months on my shelf.
On June 8, 2011 at 7:09 pm
I had the same experience with my mandoline..it took me a couple of years to actually use it hehehe
this looks so beautiful and your photography is stunnung
On June 8, 2011 at 10:28 pm
Great bruschetta! Fresh and delightful.
On June 8, 2011 at 11:31 pm
I must have a look around for a mandoline and see if I can work out how to use it. I live beet so this sounds fantastic. Diane
On June 9, 2011 at 12:21 am
This was really delicious! Light and full of flavor.
On June 9, 2011 at 12:45 am
Bruschetta looks extremely delicious and fabulous..
On June 9, 2011 at 2:37 am
Nothing beats a mandoline for achieving the perfect gratin dauphinois. Sadly, nothing beats a mandoline for some of the worst kitchen injuries I’ve seen in my time as a chef (more than knives or gas stoves)…the speed with which you use it paired with wanting to slice whatever it is you are slicing down to its last bit often means that parts of the finger are sacrificed as well….eeek!
On June 9, 2011 at 3:43 am
A mandoline that came with a CD. Crazy stuff.
These crostini look delicious!
On June 9, 2011 at 4:29 am
jess white says:
mmmmm! i love your site, it just makes me drool!
On June 9, 2011 at 5:16 am
A beautiful bruschetta! I love the combo of flavors, textures, and colors in it.
On June 9, 2011 at 7:06 am
You did it again! this is very inventive, I specially like the pesto with beet greens.
On June 9, 2011 at 9:06 am
I was intimidated by my “mandoline” too. I took it back.
This bruschetta looks delicious and refreshing!
On June 9, 2011 at 10:09 am
Une belle ” tartine ” de chic et de choc….en rouge et vert
On June 9, 2011 at 10:40 am
Gorgeous looking bruschetta!
I never thought of making pesto using beet greens great idea
On June 9, 2011 at 12:08 pm
Yum! I adore beets and grew up putting pickled ones on sandwiches. I will have to try your version for sure. 🙂
On June 9, 2011 at 1:10 pm
Just keep your fingers away from the blade 🙂 I love beets and beet greens – what a wonderful idea for bruschetta.
On June 9, 2011 at 5:04 pm
I use that little knob every single time I use my mandolin. How the Food Network people can just slice away is beyond me!
Great idea for bruschetta, Joumana.
On June 9, 2011 at 5:58 pm
Carolyn Jung says:
French mandolines are sturdy and well-built. But I have to say I favor the Japanese ones. Made of plastic, yes, but sooooo easy to use. And they slice just great. 😉
On June 9, 2011 at 8:59 pm
I have a mandoline, and am not afraid to use it, but just don’t use it enough! These bruschetta look amazing. I absolutely love beetroot and goats cheese together. A beet green pesto would be a stunning addition.
On June 9, 2011 at 11:21 pm
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
On June 10, 2011 at 12:23 am
Amazing with the beet greens pesto. I posted a similar one with green beets and walnuts last month.
On June 10, 2011 at 12:45 am
Wonderful appetizer! Love the colors!
On June 10, 2011 at 8:19 am
Une bruschetta orientale ! J’aime la simplicité, et c’est sûrement un délice !
On June 12, 2011 at 10:05 am
I always get a little afraid of using my mandoline with raw and hard veggies, but it slices so perfectly. Your beets look great, and the beet greens pesto looks delicious on top!
On June 13, 2011 at 10:31 am
Oui, Chef says:
This WILL be the next crostini I make, guaranteed! Perfect colors and textures at play. – S
On June 14, 2011 at 7:36 am
Lentil Breakdown says:
I am afraid to buy a mandoline! I am afraid of knives too! I have no knife skills and should really take a class, but I don’t like using those huge professional ones because they scare me. Uh oh, TMI. Now you know I’m a hack. (Lovely pics, BTW! Love anything with beets and beet greens.)
On June 16, 2011 at 9:41 pm
Avec ses tranches fines de betterave et sa touche verte parfumée cette tartine a vraiment un atout charme…
On December 13, 2011 at 11:35 am
re: broken link
The link for labneh embedded in this recipe is mis-coded.
On October 25, 2013 at 7:17 am