Dinner Tonight: Roasted Beet Bruschetta

The world probably wasn't clamoring for yet another roasted beet recipe. But this one is stellar. It's a great alternative to the standard tomato-based bruschetta—and almost as easy. Plus, it lasts longer. My fiancée and I made a huge batch of this and ate it happily for three straight days. I'll repeat that: We ate beets for three days. Who should we thank for such a sublime appetizer?

Of course it was Batali. Who knew beets could be such a delicacy? This one has a few more ingredients than this column likes to use. But like everything else I've made from Mario, all the ingredients feel crucially important. I can't imagine cutting any component.

Dinner Tonight: Roasted Beet Bruschetta

About This Recipe

This recipe appears in: In Season: Beets, and What to Do with Them


  • 1 pound beets
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh chives
  • 8 slices of crusty bread
  • Parmigiano-Reggiano
  • Salt and pepper


  1. 1

    Preheat the oven to 400°F. Wrap the whole beets in aluminum foil and place in the oven for 45 minutes. When done, remove the skins, and cut into 1/4 cubes.

  2. 2

    Preheat the broiler. Combine the beets, vinegar, oil, caraway seeds, chives, salt, and pepper.

  3. 3

    Toast the bread in the broiler until done to your liking. Spoon the beet mixture atop the bread. Shave Parmigiano over beet mixture, and serve.


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