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Beet Salad Bruschetta

Ingredients

  • 1 whole wheat baguette
  • 1 tbsp olive oil
  • 2 purple beets
  • 4 tbsp spreadable goat cheese
  • 1-2 cups arugula
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1-2 tbsp balsamic glaze

Instructions

  1. Bring a pot of water to boil. While the water is heating up, prep your beets by washing them and trimming off the beet greens.

  2. Boil beets for 45 minutes on medium.

  3. Drain beets in a colander and run them under cold water. Let cool before handling {approximately 10 minutes}.

  4. Once the beets are cool enough to touch, peel off the skin. The skin will remove easily using only your hands.

  5. Chop the beets and toss with black pepper and salt. Chill beets in the refrigerator while you prepare the rest of your ingredients.

  6. Slice a baguette and lightly toast it - I drizzled my baguette slices with olive oil and baked them for 5 minutes at 350 degrees.

  7. Assemble the bruschetta: Top each toasted baguette slice with a layer of goat cheese, a few leaves of arugula, and a spoonful or two of beets.

  8. Add 1-2 teaspoons of balsamic glaze to each piece of bruschetta before serving.