Gluten-Free Beet & Goat Cheese Toastettes

Celiac.com 11/07/2020 - Roasted multicolored beets deliver a rich palette of fall color for these nutritious, gluten-free, open-face sandwiches with goat cheese, balsamic vinegar and sunflower seeds.

Ingredients:

• 8 slices crusty gluten-free bread, preferably sourdough (½-inch thick), lightly toasted
• 4 small red beets, scrubbed
• 4 small golden beets, scrubbed
• 4 ounces soft goat cheese, at room temperature
• 2 tablespoons milk
• 1 tablespoon extra-virgin olive oil, plus more for garnish
• 1 tablespoon white balsamic vinegar
• ¼ teaspoon salt
• 1 teaspoon flaky sea salt
• 1 ground pepper to taste
• 1 teaspoon shelled sunflower seeds, as desired

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Directions:
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. 

Add beets, cover and steam until tender, 10 to 15 minutes. 

Let stand on a clean cutting board until cool enough to handle. 

Rub off the skins with your fingers or a paper towel. 

Cut the beets into wedges or slices. 

Transfer to a bowl and toss with oil, vinegar, salt and pepper.

Stir goat cheese and milk in a medium bowl until smooth. 

Season with pepper. 

Spread about 2 tablespoons of the mixture on each piece of toast. 

Top with some of the beets and garnish with flaky salt and sunflower seeds, as desired.