Try this wildly unique crostini toast with white bean puree topped with roasted beet bits.
White beans are high in protein, low in fat, and deliciously savory and creamy when pureed.
Make crispy crostini by placing slices of fresh sourdough or rye bread on a large baking sheet. Drizzle with a bit of olive oil and bake at 425F for 5 to 8 minutes until lightly browned on top.
Arrange beets on prepared baking sheet and toss with olive oil. Season with salt and roast for 30 minutes, turning occasionally with spatula. Remove plan from oven, let beets cool and then chop up into little bits for topping.
Raise the bar and try this as an appetizer at your next dinner. It's delicious!