Breton Beets, Blue, and Basil

The best part of Breton crackers with beets, blue, and basil is the bit of bite. Whew! Danish and Gorgonzola are creamy, relatively mild blue’s, while the almighty Roquefort has a sharpness that adds some nice acidity to the beets and cracker. No matter what you choose, if you have the beets on hand this is a really easy one to throw together for yourself on TV night while you watch your favourite Rom-Com with a glass of your favourite wine.

  • Difficulty


    Difficulty Level

  • Time

    38 min

    Total Time

  • Servings



Prep Time: 8 min | Cook Time: 30 min | Yield: 24


  • Beets
  • Blue Cheese, Danish or Gorgonzola
  • Basil
  • Olive Oil


  1. Boil beets in salted water until cooked in the center (check with a toothpick), and peel
  2. Slice cooked beets into thin rounds, and pat as dry as possible with paper towel. Toss lightly in olive oil.
  3. Crumble a small bed of blue cheese onto your crackers
  4. Place beets on blue cheese, followed by 1 small leaf of basil

Pro Tip

  • You can cook your own heritage (yellow, purple, orange, pink) beets here which make for an amazing entertainment appetizer, with different colours of beets
  • Try Roquefort with this if you’re a Blue lover
  • You don’t need to toss the beets in olive oil, it just helps to coat the beets a bit to preserve the crackers a bit longer. If you’re going to be eating them right away, you can skip this step.
  • Try a jar of pickled beets, or other cooked beets, you’ve had in your cupboard/fridge forever, just remember to REALLY pat pre-cooked beets dry