Beet Bruschetta
This vibrant beet bruschetta is the perfect blend of earthy, sweet, and tangy.
Servings: 6 servings
Calories: 164cal
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.
Nutrition
Calories: 164cal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Sodium: 402mg | Potassium: 148mg | Fiber: 1g | Sugar: 12g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
