Interstitial Cystitis Friendly Goat Cheese Crostini with Roasted Beets
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Learn more →Ingredients
6 servings
For the roasted beets
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the crostini
- 1 french baguette, cut into 12 slices (about ½ inch thick)
- 2 tbsp olive oil
For the topping
- 6 oz fresh goat cheese, at room temperature
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
Ingredient noteInterstitial cystitis limits citrus because of the acid in the juice, but zest carries very little of it, and this recipe uses only about 1/6 tsp per serving, which is likely fine for many. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 1 tbsp honey
- flaky sea salt, to taste (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Place the scrubbed beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets to form a sealed packet and set it on the baking sheet.
- 2
Roast the beet packet until a paring knife slides into the largest beet with no resistance, 40–50 minutes. Open the foil carefully and let the beets cool for 10 minutes, until cool enough to handle.
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