Logan Guleff’s Roasted Beet Toast

Logan Guleff was just 11 years old when he won the title MasterChef Junior in 2014. Now at 15, Logan just published his first cookbook, Logan’s Chef Notes & Half-Baked Tales: Cooking Dreamsa graphic cookbook and adventure series.

The cooking wunderkind showed Ben and Kellie how to make his Roasted Beet Toast, which can be served as a meal or cut into smaller pieces and be served as an appetizer for a party!

Roasted Beet Toast
Serves 2


2 large red beets
2 large yellow beets
3 large Brussels sprouts
1/2 tablespoon olive oil
1/2 cup honey
1/2 cup apple cider vinegar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 section star anise
2 cardamom pods, crushed
Fresh ground black pepper
2 dashes hot sauce
1 (8 ounces) package goat cheese
1/4 cup half and half
4 slices whole-grain seeded bread


1. Preheat oven to 375 degrees.

2. Wash and prick the beets with a fork, and wrap in aluminum foil. Roast until tender and easily pierced with a fork, about 30 to 45 minutes. Remove from oven and let cool completely. Peel and thinly slice the beets. Set aside.

3. Peel the Brussels sprouts, reserving the leaves. On a rimmed baking sheet, spread the Brussels sprout leaves and drizzle with olive oil. Place in the preheated oven and roast until the edges are golden and crispy, about 8 to 10 minutes. Let cool and set aside.

3. Meanwhile, heat the honey in a medium saucepan over medium-high heat. Stir in the vinegar, cinnamon, nutmeg, star anise, cardamom pods, pepper, and hot sauce. Bring to a boil and reduce heat to medium low. Simmer until sauce is reduced and thickened, about 20 minutes. Remove from heat and strain through a fine-mesh strainer, discarding the solids.

4. In a stand mixer fitted with the whisk attachment, whip the goat cheese with half and half and set aside.

5. Preheat oven to 450 degrees. Place the bread slices on a parchment-lined baking sheet. Spread the goat cheese over each slice, and add the beets.

6. Toast in the oven until warm, about 6 to 10 minutes. Top with charred Brussels sprouts and a drizzle of honey gastrique. Serve warm.

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