• Servings: 6-8
• 2 beets (about 1 pound), peeled and chopped into ½ inch pieces
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• ½ baguette, cut into ¼ inch slices on the diagonal
• 1 ripe avocado
• 1 lemon halved
• Freshly ground pepper
• Sea salt

1. Preheat oven to 425° F. Line a baking sheet with foil (or use a 9x9 inch glass pan).
2. Toss beets with olive oil and arrange on baking sheet (or 9x9 glass pan). Season with sea salt and roast for 20-30 minutes, turning occasionally with a spatula. Remove from oven, drizzle with maple syrup and balsamic vinegar, return to oven and roast for 5 to 8 minutes until caramelized.
4. Place bread slices on a large baking sheet and drizzle with olive oil. Bake for 5 to 8 minutes, or until lightly browned on top (you can also skip this step and simply serve on toasted bread or melba toast).
6. In a small bowl, using a fork, mash avocado with juice from half of the lemon. Season with sea salt and pepper.
8. BUILD: Spread a thin layer of mashed avocado on each crostini. Top with roasted beets, season with pepper, and drizzle with juice from the remaining lemon half.

FEATURING: Beets. A nice twist on traditional crostini from New York City chef Chloe Coscarelli. This a a really simple recipe that we love nonetheless! VARIATION: You can also simply serve avocados and beets on toasted bread or melba toast, if need be.