Crostini with Beet Salad

1 small baguette, cut into 1" slices

2 T. olive oil

2 beets

1 T. olive oil

salt and pepper to taste

2 oz. feta cheese, crumbled

1 handful of baby arugula

2 T. TLish Sweet Garlic Dressing


Brush both sides of baguette slices with 2 T. olive oil.  Place on a baking sheet and bake in a 350* oven for 15-20 minutes or until toasted.  Remove from oven and set aside.


Trim and scrub beets well.  Place onto a double layer of aluminum foil.  Drizzle with 1 T. olive oil.  Sprinkle with salt and pepper.  Seal packet and place packet on hot grill or in a hot oven and cook for 40-50 minutes or until the beets are easily pierced with a fork.  Place beets in an ice water bath to cool, peel (the skins should slip right off) and dice.  Place the beets in a bowl with the feta and arugula.  Add the dressing and toss to cover.


Place the crostini onto a serving platter, top with beet salad and serve.