Roasted Beet and Goat Cheese Bruschetta |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I found it online somewhere, and it was heavenly. Thought I'd share the magic! Ingredients:
1 teaspoon white wine vinegar |
1 teaspoon red wine vinegar |
1 teaspoon lemon juice |
1 1/2 teaspoons balsamic vinegar |
1/4 teaspoon walnut oil (optional) |
1/2 teaspoon caraway seed (optional) |
1 1/2 teaspoons parsley |
4 medium beets (about baseball sized) |
dandelion greens |
2 ounces goat cheese |
1 loaf french bread |
Directions:
1. Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
2. Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
3. Cut french loaf into slices, toast in oven at 350 for 10 minutes.
4. Spread bread with goat cheese.
5. Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.
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