RCI-SN.003.0217.001
Roasted Balsamic Beet Brushetta
Roasted Balsamic Beet Brushetta from the Recidemia collection
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- red onion1 smallthinly sliced
- baguette1 unitcut on the diagonal into 1-inch slices
- 1 to 2 tbsp
- 1 to 2 tbsp
- 1 unit
- 6 tbsp
- 1 tbsp
- chopped fresh chives1 tbspplus extra for garnish
- beets with greens6 medium
- 2 tbsp
- garlic3 clovesminced
- 1 tbsp
- 1 pinch
Method
1
Preheat oven to 400°F (200°C). Trim the beet greens and set aside, then scrub the beets thoroughly under cold water and pat dry.
2
Toss the beets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 35-40 minutes until fork-tender.
40 minutes
3
Meanwhile, arrange baguette slices on a separate baking sheet, brush lightly with remaining olive oil, and toast at 400°F for 8-10 minutes until golden and crisp.
10 minutes
4
While bread toasts, whisk together plain low-fat yogurt, minced garlic, chopped mint, chopped chives, salt, and pepper in a small bowl; set aside.
5
Once beets are cool enough to handle, peel off the skin and cut into bite-sized pieces or thin wedges.
6
Heat 1 tablespoon olive oil in a small pan over medium heat and add thinly sliced red onion; cook for 3-4 minutes until softened.
4 minutes
7
Add the roasted beet pieces and chopped rosemary to the pan with the onion, then stir in balsamic vinegar and light brown sugar; cook for 2-3 minutes until the mixture is warm and slightly glazed.
3 minutes
8
Season the beet mixture with salt, pepper, and a pinch of cayenne if desired.
9
Spread a thin layer of the garlic-herb yogurt mixture on each toasted baguette slice.
10
Top each slice generously with the warm balsamic beet mixture and finish with a sprinkle of fresh chives and a light dusting of cayenne if using. Serve immediately.