This vibrant beet bruschetta is the perfect blend of earthy, sweet, and tangy. Piled high onto crispy toasted bread for a simple, nourishing and gorgeous appetizer.
Beets are marinated in fresh orange juice, balsamic vinegar, and a hint of maple syrup, then spooned onto whole-grain bread with a sprinkle of fresh basil ribbons.
This dish is great for entertaining, and with its vibrant colour, would make a fantastic Thanksgiving or Christmas appetizer, too.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious beet bruschetta recipe.
- Bread: Choose your favourite style of baguette, ciabatta, sourdough, or gluten-free variety.
- Beets: You may use cooked beets or canned for convenience. Dice them into small half inch cubes before tossing with the marinade.
- Marinade: Freshly squeezed orange juice, maple syrup, and balsamic vinegar add sweetness with a touch of tangy flavour.
- Garlic: Fresh garlic cloves work best, but garlic powder works in a pinch.
- Basil: Fresh basil adds excellent flavour. You may substitute other herbs like flat-leaf parsley, thyme, cilantro, or mint if you prefer.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by toasting your ¼-inch slices of bread in your oven or toaster oven until they are nice and crisp.
- Combine the beets and all the marinade ingredients in a medium bowl.
- Spoon a heaping tablespoon of beet mixture onto your toasted bread and sprinkle with extra basil.
Variations
I love this beet bruschetta as is, but here are some fun ideas to change things up.
- Add a sprinkle of vegan goat cheese or a drizzle of olive oil (if you’re not avoiding oil).
- Spice it up with a dash of cayenne pepper in the marinade.
- Add a little more zesty flavour to the dish with some diced red onion.
Try my mushroom bruschetta or this ricotta-topped mushroom crostini for more variations.
Storage
Once the bread is topped, it's best to serve the beet bruschetta immediately to prevent the bread from getting soggy.
If you keep the topping separate from the bread, you may store the mixture in an airtight container in your fridge for 2-3 days.
Expert Tips
- Wear gloves to prevent staining your hands red while cutting the beets.
- Plan to enjoy your beet bruschetta immediately once the bread is topped, so it doesn’t get soggy.
- If not enjoying right away, keep the bruschetta mixture in a bowl with a serving spoon and have your guests top their bread themselves.
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 baguette cut into¼-inch thick slices
- 398 ml can beets diced (approx. 1 + ¼ cup)
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 3 cloves garlic minced
- 6-8 fresh basil leaves finely chopped
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 375℉/190℃ and grab a large baking sheet.
- Slice the bread and arrange it in a single layer on your sheet pan. Then bake it for 5-8 minutes, until nicely golden.
- While the bread is toasting, combine the beets and all the remaining ingredients in a medium mixing bowl and set it aside. (Reserve some of the basil to garnish the bruschetta later, if you'd like.)
- Spoon the beet mixture onto your toasted bread and sprinkle with extra basil if desired.
Notes
- Wear gloves to prevent staining your hands red while cutting the beets.
- Plan to enjoy your beet bruschetta immediately once the bread is topped, so it doesn’t get soggy.
- If not enjoying right away, keep the bruschetta mixture in a bowl with a serving spoon and have your guests top their bread themselves.
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