This is a simple bruschetta topping! I have also used this as a makeshift "salsa" to top fish, seafood or meat. The pecan/beet combo is delicious with steak. I have even stirred in a few thin slices of jalapeno to counter the sweet beets with some "heat". The toasted pecans and earthy beets also do wonders for chicken or shrimp. What's important is the relationship between the pecans and the beets. Use whatever type of beet you like. My favorite? Classic red ones! Don't like curry powder? Sub 1/4 teaspoon paprika for the curry powder for a little "heat"
2-3 ounces creamy feta cheese (or your favorite creamy cheese)
20-24 1/2-inch thick toast "rounds" (baguette, for example), toasted
Cook and prepare the beets: Preheat oven to 350°F. Remove the stems,
leaves and any thin roots from the beets, wash and wrap each beet in aluminum
foil. Roast for 45 minutes or until tender when pierced with the tip of a
knife. Cool until room temperature or colder. While the beets are roasting,
toast the pecans in the same oven. Spread the pecans on a cookie sheet and bake
for 15 minutes. Remove from oven to cool and coarsely chop; set aside.
Make the dressing: In a medium bowl, whisk together the
olive oil, mustard, honey and vinegar until smooth. Whisk in the curry
powder and salt.
Assemble: Peel the beets
and cut into ¼ inch dice. Add the beets, nuts, strawberries and parsley to the
dressing and stir until everything is evenly coated.Toast ½ inch slices of French bread, spread with your favorite
creamy cheese and top each slice with 1 tablespoon of the beet salsa.