Borscht Crostini

Name: Borscht Crostini
Ingredients: 3 small beets (about 1 pound total), peeled, halved, and cut into 1/2-inch pieces; 4 medium carrots (about 1 pound total), peeled, halved lengthwise, and cut into 2-inch lengths; 3 tablespoons red wine vinegar, divided; 2 tablespoons extra virgin olive oil, plus more for brushing; Kosher salt; freshly ground black pepper; 1/4 cup freshly squeezed lime juice (from 1-2 limes); 2 tablespoons granulated sugar; 1 small red onion, quartered and sliced as thinly as possible; 3/4 cup very finely chopped fresh dill; zest of 1 lemon; 1 large clove of garlic, roughly chopped; 16 1/2-inch slices of sourdough or rye bread; Creme fraiche or sour cream, for topping

www.jewishfoodsociety.org

From Little Book of Jewish Appetizers, by Leah Koenig, photographs by Linda Pugliese (Chronicle Books, 2017)

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Ingredients

3 small beets (about 1 pound total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots (about 1 pound total), peeled, halved lengthwise, and cut into 2-inch lengths
3 tablespoons red wine vinegar, divided
2 tablespoons extra virgin olive oil, plus more for brushing
Kosher salt
freshly ground black pepper
1/4 cup freshly squeezed lime juice (from 1-2 limes)
2 tablespoons granulated sugar
1 small red onion, quartered and sliced as thinly as possible
3/4 cup very finely chopped fresh dill
zest of 1 lemon
1 large clove of garlic, roughly chopped
16 1/2-inch slices of sourdough or rye bread
Creme fraiche or sour cream, for topping