Roasted Beet and Goat Cheese Bruschetta
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 teaspoon white wine vinegar
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- 1 1⁄2 teaspoons balsamic vinegar
- 1⁄4 teaspoon walnut oil (optional)
- 1⁄2 teaspoon caraway seed (optional)
- 1 1⁄2 teaspoons parsley
- 4 medium beets (about baseball sized)
- dandelion greens
- 2 ounces goat cheese
- 1 loaf French bread
directions
- Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
- Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
- Cut french loaf into slices, toast in oven at 350 for 10 minutes.
- Spread bread with goat cheese.
- Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.
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RECIPE SUBMITTED BY
A recovering teacher from the dirty dirty South, I've reformed to grad school and working in education policy. I've dabbled in vegetarian/vegan cooking I'm learning the joy of delicious food natural food.=)