Today’s Roasted Beet and Sweet Potato Brie Crostini Recipe is a lovely appetizer for your autumn gatherings! Our roasted beets and brie appetizer is just what holiday menu is asking for. Every guest will be so impressed. We hope you enjoy our roasted beet appetizer as much as we do!

Happy day, it’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Coaching! For more Fit Friday posts CLICK HERE! 

Why we love Roasted Beet and Sweet Potato Brie Crostini Recipe

It’s hard to believe that Thanksgiving is just a few weeks away then we’ll be into the hustle and bustle of the holidays again! I always love to host gatherings for my family and friends during this time of year.

I created a new appetizer recipe to wow all my guests–Roasted Beet and Sweet Potato Brie Crostini are a crowd pleaser for sure! 

How to make Roasted Beet and Sweet Potato Brie Crostini Recipe

• Preheat oven to 425 degrees F.
• In a small mixing bowl place sweet potatoes and 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
• Place sweet potatoes on one half of a baking sheet, repeat with beets and place on other half of sheet. (so the beets won’t discolor the sweet potatoes while cooking).
• Bake 12-15 minutes or until desired doneness is reached; stirring once and setting aside.
• On an additional baking sheet place sliced baguette and lightly drizzle each slice with olive oil.
• Place approximately 1 tablespoon brie cheese on each baguette slice.
• Bake 4-5 minutes or until cheese is melted a bread is toasted.
• Remove from oven and place 1 tablespoon beets and sweet potatoes on each crostini.
• Garnish with thyme leaves.
• Serve warm and Enjoy your Roasted Beet and Sweet Potato Brie Crostini Recipe!

Fit Friday with Nichole!

Fit Friday is here with a fun workout to keep you moving over the weekend. I highly suggest following it up with coffee and a bit of mom time to balance it all out.

This week we are combining some stability and explosive power. I love doing these combos! Going through the plyometric explosive movement and following it up with a stability movement gets the whole complex muscle system working together. You are forcing those small (stability) muscles to kick in and really help with larger (explosive) muscles. 

There are a few ways you can go through this workout. 

There are 4 sequences. You can

1) Go through each sequence individually.

    18 tempo squats, 18 squat hops, 15 tempo squats, 15 squat hops….

    Then repeat with sets 2-4

2) Go through all the sequences together

    18 tempo squats, squat hops, walking lunges, runners lunge with hop, pushups…..

    15tempo squats, squat hops, walking lunges, runners lunge with hop, pushups…..

    Until you make it all the way to 3 of it all 

3) Pick a couple of them to start with. You don’t have to do all four sequences. Instead adjust according to time and abilities.

 

 

Yield: 18

Roasted Beet and Sweet Potato Brie Crostini Recipe

Print

Today's Roasted Beet and Sweet Potato Brie Crostini Recipe is a lovely appetizer for your autumn gatherings! 

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 whole grain baguette, ½ inch slices- cut on the diagonal
• 3 ounces of brie cheese
• 2 cups beets, small diced
• 2 cups sweet potatoes, small diced
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/3 cup olive oil, divided
• 2 sprigs fresh thyme, to garnish

Instructions

1. Preheat oven to 425 degrees F.
2. In a small mixing bowl place sweet potatoes and 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
3. Place sweet potatoes on one half of a baking sheet, repeat with beets and place on other half of sheet. (so the beets won't discolor the sweet potatoes while cooking).
4. Bake 12-15 minutes or until desired doneness is reached; stirring once and setting aside.
5. On an additional baking sheet place sliced baguette and lightly drizzle each slice with olive oil.
6. Place approximately 1 tablespoon brie cheese on each baguette slice.
7. Bake 4-5 minutes or until cheese is melted a bread is toasted.
8. Remove from oven and place 1 tablespoon beets and sweet potatoes on each crostini.
9. Garnish with thyme leaves.
10. Serve warm and Enjoy your Roasted Beet and Sweet Potato Brie Crostini Recipe!

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 200mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 2g

More Appetizer Recipes

• Spinach Artichoke Dip
• Greek Feta Roasted Pepper Spread with Flat Bread
• Chorizo Black Bean Dip Recipe
• Pear, Ricotta, and Honey Crostini 
• Spanakopita
• Apple Butter Brie Crostini
• Cheese and Charcuterie Board with Crackers
• Bruschetta and Taleggio Cheese with Crostini
• Stuffed Portabella Mushrooms

Enjoy all the flavors of autumn in our Roasted Beet and Sweet Potato Brie Crostini Recipe!

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Love Always,

Nichole, Ruthie, & Madeliene