Ingredients
- 1 bunch beet(s), with greens attached
- 2 oz cream cheese, low-fat
- 1 Tbsp fresh thyme
- Whole wheat baguette bread, sliced into ½ inch pieces
Directions
Mise en Place
- Wash and dry beet bunch. Cut the greens off the beets and mince the leaves very fine. Then peel and slice the beets very thin.
- Measure 2oz low-fat cream cheese and set aside
- Slice whole wheat baguette into ½ inch pieces and set aside
Prepare
- In a small bowl, mix together the low-fat cream cheese and finely chopped beet greens and thyme. Set aside.
- Arrange the slices of bread on a baking sheet and toast under the broiler until lightly browned.
- Spread about a teaspoon of the herbed cream cheese on a slice of toasted bread and top with a few slices of beets. Repeat for each piece of toasted bread.
Serve
- Top each beet with a mustard green flower.
- Serve and enjoy!
Chef’s Tips:
- A mandoline slicer can be used to slice the beets very thin.
- Any other fine leaf herb such as tarragon, dill or basil can be substituted for the thyme.
- A nice garnish is the mustard green flowers from the school garden once the mustard greens have gone to seed.
Recipe in Action
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8 servings
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Difficulty: Easy
Nutrition Tip 
Beets are a good source of fiber, vitamin c, and iron. They can be eaten raw or cooked by boiling or roasting.
There are many different colors of fresh beets including this chioggia or candy stripe beet, golden beets and purple beets. The lighter colored beets are slightly sweeter.
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