White Bean Crostini Toast with Roasted Beet Bits

9 50 293
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
White Bean Crostini Toast with Roasted Beet Bits
Health Rating


1 can (19oz) White beans, canned (white bean puree)
1/4 cup Extra virgin olive oil (white bean puree)
1 tbsp Water, filtered (white bean puree)
1 tbsp Lemon juice (white bean puree)
1 clove(s) Garlic (white bean puree)
3/4 tsp Sea salt, fine (white bean puree)
1/2 tsp Black pepper (white bean puree)
2 beet(s) Beets, raw (roasted beet bits)
6 small slice Sourdough bread


For the white bean puree: Combine beans, oil, water, lemon juice, garlic, salt, and pepper in a food processor and process until smooth. Add more salt to taste if needed. Set aside.

For the crostini: Preheat oven to 425F. Place bread slices on a large baking sheet and drizzle with oil. Bake for 5 to 8 minutes, or until lightly browned on top.

For beet bits: Toss beets with olive oil and arrange them on prepared baking sheet. Season with salt and roast for 30 minutes, turning occasionally with spatula. Remove pan from oven, let beets cool and then chop up into little bits for topping.

Spread thin layer of white bean puree on each crostini toast. Top with roasted beet bits.

Nutrition Facts

Per Portion

Calories 293
Calories from fat 89
Calories from saturated fat 13.3
Total Fat 9.9 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.7 g
Cholesterol 0
Sodium 450 mg
Potassium 545 mg
Total Carbohydrate 40 g
Dietary Fiber 5.7 g
Sugars 2.7 g
Protein 10.9 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 0.5
Vegetables 1.0

Energy sources