A toasted baguette is topped with goat cheese, balsamic roasted beets, fresh basil & balsamic reduction in this vegetarian Beet Bruschetta recipe that’s perfect for Spring!
Easter is just a couple of weeks away and as I thought about new recipes for the holiday, all I kept thinking about was making a spring version of my very popular Butternut Squash Bruschetta Recipe!
That bruschetta appetizer is a HUGE HIT around the fall holidays, so I knew I had to make a spring version for Easer.
I decided to roast up beets instead of butternut squash, and toss in fresh basil instead of sage. Instead of ricotta, I used goat cheese (because I love the way it pairs with beets!) but I kept the most important piece of the bruschetta in tact, the almighty balsamic reduction drizzle at the end that adds a touch of sweetness and a beautiful final presentation!
As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs.
The result was a delicious side dish that would go perfectly with any Asian dish.
Ingredients (serves 4)
1 red onion (chopped)
1 green bell pepper (de-seeded and chopped)
1 8 oz package steamed and peeled baby beets (chopped)
2 carrots (peeled and chopped)
4 cloves garlic (sliced)
1 tbsp sesame oil
½ cup soy sauce
½ cup cooking sake
1 tbsp ground ginger
1 tbsp honey
1 tbsp sesame seeds
Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.
Next, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.
Pour the mixture evenly over the vegetables, then top with sesame seeds.
Place in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.
I topped mine with chopped green options for a little extra color and flavor. Totally optional!
Steamed Beets are oven roasted in olive oil & balsamic vinegar then topped with creamy feta cheese in this easy 20 minute Caramelized Beet and Feta Cheese Salad Recipe.
Today’s lunch was inspired by what was in my refrigerator… beets!
I usually make a caramelized beet and goat cheese salad that involves arugula and avocado… but I didn’t have goat cheese, arugula or avocado so what else did I have in there? Well I had feta, that could replace the goat cheese, I had onions and tomatoes so there I go!
Preheat the oven to 450 degrees. Line a baking sheet with foil then place the beets on top.
Sprinkle the chopped onions over the beets then drizzle with olive oil and balsamic. Top with salt and pepper.
Place in the oven for 6 minutes, toss, then cook for an additional 6 minutes.
Remove from the oven and place the beets on a plate. Pour the sauce from the foil onto the beets then top with the chopped tomatoes and feta cheese.
The result was D-E-L-I-C-I-O-U-S and healthy! Don’t even get me started on my purple food obsession, but beets pack tons of antioxidants, as well as betanin pigments which have been shown to lessen tumor cell growth, I’m sold!