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Beet Bruschetta with Goat Cheese
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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!
Course
Appetizer, Side Dish
Cuisine
Italian
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Servings
12
pieces bruschetta
Calories
210
Author
Whitney Bond
Ingredients
3
cups
diced beets
red, golden or both
4
cloves
garlic
minced
4
tbsp
olive oil
divided
2
tbsp
balsamic vinegar
½
tsp
kosher salt
½
tsp
black pepper
1
loaf french bread
sliced
6-8
fresh basil leaves
chopped
1
cup
goat cheese
2
tbsp
balsamic reduction
Instructions
Preheat the oven to 425°F.
Toss the beets with the minced garlic, 2 tbsp olive oil, balsamic vinegar, kosher salt and black pepper.
Place in an even layer on a baking sheet and into the oven for 1 hour, or until the beets are fork tender.
While the beets are roasting, brush the sliced bread with the remaining 2 tbsp olive oil, set aside.
Once the beets come out of the oven, toss them with half of the fresh chopped basil leaves.
Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
Remove the bread from the oven and spread with the goat cheese, then top with the roasted beets and sprinkle the remaining fresh basil over the top.
Drizzle with the balsamic reduction and serve.
Notes
If purchasing already peeled & steamed beets at the grocery store, cut the roasting time down from 1 hour to 12 minutes.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
24
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
9
mg
|
Sodium:
365
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
217
mg
|
Vitamin C:
2
mg
|
Calcium:
48
mg
|
Iron:
2
mg