Blog | Rachel Begun, MS, RD | Page 2

Rosemary Beet Hummus and Creme Fraiche Crostini


I love this recipe, both for its taste and what it signifies.  If you read my last post you know that this is one of the recipes we offered at our culinary program showcase dinner.  It was one of the recipes I was responsible for developing, refining and preparing.

Just look at the beautiful fuchsia color from the beets (it’s a striking color when seen live)! The rosemary is a sublime flavor pairing.  And the creme fraiche adds a bright, light-as-air creaminess to the earthy elements of the beets and rosemary.

But what really made this dish special was the gluten-free baguettes.  With all of the gluten-free products on the market, it is still extremely hard to find a good gluten-free artisanal bread. Thank goodness for Kim and Jake’s, a beloved local gluten-free bakery here in Boulder (beloved for good reason).

If you can’t find a gluten-free baguette that you really like, toasted gluten-free buns work well, too.

Rosemary Beet Hummus and Creme Fraiche Crostini


16 slices of baguette, cut on the diagonal into 1/4-inch pieces (excellent with Kim & Jake’s gluten-free buns)
3 Tbsp. olive oil + additional for brushing the baguettes
4 medium beets, tops removed but leaving an inch of stalk, scrubbed
1/3 cup cooked white beans
1/4 cup (4 Tbsp.) finely minced fresh rosemary + more for garnish
1 Tbsp. plus 1 tsp. fresh lemon juice
3/4 Tbsp. lemon zest
1 small garlic clove, chopped
1/4 tsp. sea salt, more to taste
Creme fraiche, for garnish


  1. Preheat oven to 375ºF.
  2. Brush baguette slices with olive oil, and toast in oven until lightly browned and crisp. Set aside to cool.
  3. Bring a pot of salted water to a boil. Place whole beets in water, reduce heat to a simmer, and cook until tender, approximately 25-30 minutes. Strain and rinse beets. Slice off stalk, peel skins and cut into medium pieces.
  4. Place beets, white beans, 3 Tbsp. of the minced rosemary, lemon juice and zest, garlic, and sea salt into a food processor and pulse until chunky. Gradually add 3 Tbsp. of olive oil until desired taste and texture is achieved—slightly chunky or completely smooth. Adjust salt and seasonings to taste.
  5. Spread beet hummus on each baguette slice and top with a dollop of creme fraiche.
  6. Sprinkle crostini and serving plate with remaining 1 Tbsp. minced rosemary.

Serves: 8 (2 crostini per person)

I’m a Certified Natural Chef


I did it!  I completed the Natural Chef Culinary Program at Bauman College.  I’m now a registered dietitian and certified natural chef.

Well, almost…I still have to do my culinary externship.  That will be completed on April 2nd.

The reason I am sharing this with you is because the natural chef program is focused on preparing delicious food that is nutritionally balanced and health-supportive, sourcing and preparing the highest quality ingredients.

Of particular interest to you is that the program focused heavily on preparing food for people on therapeutic and special diets.  Gluten-free and grain-free baking, “cream” soups without dairy, egg replacers, vegan and vegetarian meal planning, cooking for people being treated for cancer, GI disorders…you get the idea.

Our final team project for culinary school was planning and preparing from nuts to soup (literally, as you can see from the menu below) a 30-person catered event.

I won’t bore you with the details, but, if you are interested, here’s our menu with photos and captions.

Recipes to come in future posts!




Appetizer 1: Rosemary Beet Hummus and Creme Fraiche Crostini




Appetizer 2: Mushrooms with Kabocha Squash and Goat Cheese



Salad: Apple Honey Slaw with Thyme Oil



Entree: Colorado Elk Chili and Jalapeño Cornbread



Dessert: Chocolate Truffles–Espresso and Vanilla Almond Butter

« Previous Page - Next Page »