Bruschetta with Quick-Roasted Beets and Garlic-Wilted Beet Greens
Bruschetta is a traditional Italian antipasto dish that dates back to the 15th century. It was originally a way to use up stale bread by toasting it and topping it with fresh ingredients.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 4 medium-sized Beets
- 3 tablespoon Olive oil
- 2 minced Garlic cloves
- 1 bunch Beet greens
- 1 sliced Baguette
- 4 teaspoon Balsamic glaze
- 1 pinch Salt
- to taste Black pepper
- for garnish Fresh basil leaves
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the beet greens from the beets, leaving a bit of stem attached to the beets. Set the greens aside.
- Scrub the beets, then cut them into quarters.
- Toss the beet quarters with 2 tablespoons of olive oil, minced garlic, salt, and black pepper.
- Arrange the seasoned beets on a baking sheet and roast for 20-25 minutes, or until tender.
- While the beets are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the beet greens and sauté until wilted, about 3-4 minutes.
- Remove the beet greens from the skillet and set aside.
- Toast the sliced baguette in a toaster or under the broiler until lightly golden.
- Once the roasted beets are done, remove them from the oven and let them rest for 5 minutes.
- Slice the roasted beets into thin rounds.
- To assemble the bruschetta, place a spoonful of wilted beet greens on each slice of toasted baguette.
- Top with a few slices of roasted beets.
- Drizzle each bruschetta with balsamic glaze.
- Garnish with fresh basil leaves.
- Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.