Beet and Goat Cheese Crostini

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.8 pound beets ( 2 medium)
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 12 inch diagonally bread baguette french toasted cut
• 2 teaspoons tarragon fresh minced
• 1  garlic clove crushed
• 5 ounce goat cheese 
• 1 teaspoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon mayonnaise light
• 0.3 teaspoon sea salt 
• 1 cup water 

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 37
2. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush.
3. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375 for 45 minutes or until tender.
4. Drain and cool. Trim off beet roots; rub off skins.
5. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
6. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper.
7. Add beets; toss gently to coat.
8. To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl.
9. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.