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Beet Crostini with Almond Dukkah

Toasted whole grain bread topped with goat cheese spread, roasted beets, homemade almond dukkah, fresh herbs, and honey. A healthful lunch, light dinner, and delicious appetizer to serve year round.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 toasts


  • 1 lb. fresh beets
  • 1/2 cup Greek yogurt
  • 4 oz. goat cheese
  • 3 tbsp honey
  • 2 tbsp fresh dill and thyme for garnish
  • 1 baguette (seeded or whole grain works well) thinly sliced and toasted

Almond Dukkah

  • 1/4 cup raw almonds
  • 1 tbsp sesame seeds
  • 2 tsp coriander seed
  • 1 tsp cumin seed
  • 1/2 tsp fennel seed
  • 1/2 tsp course salt
  • 1/4 tsp black peppercorns or 15 grinds black pepper


  • Preheat oven to 400 degrees.
  • Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil.
  • Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice.
  • While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt.
  • To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes.
  • Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture.
  • 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 honey.