| 9 | 50 | 273 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 6 |
| 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.
| Grain | 0.9 |
| Meat Alternative | 0.5 |
| Vegetables | 1.0 |
