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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
| Yield: | 4 |
| This recipe appears in: | In Season: Beets, and What to Do with Them |
Ingredients
- 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
Procedures
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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.
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2
Preheat the broiler. Combine the beets, vinegar, oil, caraway seeds, chives, salt, and pepper.
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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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