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