Raisin Crisps with Mascarpone and Candied Beets


20 bites

  1. Preheat oven to 400°F. Remove crusts from bread and cut each slice into 4 squares. Place bread on a baking sheet and bake 5-8 minutes or until toasted. Set aside.
  2. Very thinly slice beets on a mandoline or with a sharp knife. Place in a saucepan and add honey and 1 1/2 cups water. Bring to a boil, stirring to dissolve honey. Reduce heat to a simmer, and cook beets until translucent, about 30 minutes. Strain, reserving beet liquid, and lay beets out in a single layer on a parchment-lined baking sheet. Cool completely.
  3. Return liquid back to the pan and reduce by 2/3. Stir in lemon juice and a pinch of salt.
  4. Spoon a dollop of mascarpone onto each toast, and top with a beet slice and walnuts. Drizzle with reserved beet cooking liquid. If desired, sprinkle flaky sea salt on top.

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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