Bruschetta with Roasted Beets


This Discover Cooking with California Olive Oil Recipe Contest submission comes from Inge Rosenberg, a We Olive Thousand Oaks customer.

Serves 4

1 LB Golden Beets
2 TBSP We Olive Arbequina Extra Virgin Olive Oil, plus extra for brushing on bread
4 oz Goat Cheese
1 Tsp chopped Fresh Thyme (plus a little extra for garnish)
1 Tsp Grated Lemon Zest
1 Large Clove Garlic, smashed
Baby Spinach (about 18 leaves)
French Baguette
Sea Salt

Cut tops and root end off beets, wrap in foil and place in a 400 degree oven for 60 min. Check for doneness. Cool. Once beets are cool enough to handle, peel, (beets can be done 1-2 days ahead of time, store whole in refrigerator until ready to use.) When ready to assemble slice thin.

Slice bread into ¼ inch thickness, arrange on baking sheet brush with We Olive, Olive Oil, season with salt and pepper and bake in a 375 degree oven until bread is a nice golden brown, approximately 15-20min. (Bread can also be made a day or two ahead, store in an airtight container.)

Combine 2 TBSP Olive Oil, ½ Tsp lemon zest, and smashed garlic clove, set aside. (When ready to use, remove garlic clove) Bring goat cheese to room temperature. Add ½ Tsp lemon zest, and thyme. Mix well.

To assemble: Spread goat cheese mixture onto bruschetta, top with a spinach leaf, a couple of beet slices, drizzle olive oil mixture over top of beets, sprinkle with reserved thyme, and finish with sea salt.

Note: If golden beets are not available, regular beets work just as well.

One Response to “Bruschetta with Roasted Beets”

  1. Judy

    Love beetsmany way but think I’ll give recipe a whorl. Looks great


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