beet & goat-cheese crostinis


3 beets, cleaned and roughly chopped into pieces ( FODMAPers use canned beets!)
2-4 tablespoons or so olive oil
1 clove garlic, chopped
a few sprigs of fresh thyme
4oz container of crumbled goat cheese, divided
1 pint blueberries, for topping
1 baguette, sliced into ½ inch ovals (slow rise sourdough for FODMAPers)

1.    Preheat oven to 400F.
2.    Place beets in tin foil, generously drizzle with oil and fold the foil up around the beets. Roast for 45 minutes or so.
3.    Remove beets from oven, brush bread with oil and place bread on a baking sheet in the oven to toast for a few minutes a side or until golden.
4.    In a food processor, add beets, about 2oz of the goat cheese (or half the container) garlic, and thyme blend until smooth.
5.    Spread beet mixture over crostini’s and top with remaining goat cheese crumbles and blueberries.
6.    ENJOY!