Bruschetta with Quick-Roasted Beets and Garlic-Wilted Beet Greens

1. 1

   Preheat oven to 450F.

2. 2

   Line two large rimmed baking sheets with parchment paper.

3. 3

   Remove greens from beets, discard stems, and tear leaves into pieces.

4. 4

   Slice beets 1/4-inch thick, and toss with 2 Tbs.

5. 5

   oil; season with salt, if desired.

6. 6

   Arrange beets in single layer on prepared baking sheets.

7. 7

   Roast beets 14 to 16 minutes, or until glistening.

8. 8

   Cool on pans.

9. 9

   Mash goat cheese, milk, chopped thyme, and 1/2 tsp.

10. 10

    lemon zest in medium bowl.

11. 11

    Combine remaining 1/2 tsp.

12. 12

    zest with 1/2 tsp.

13. 13

    garlic and 1 Tbs.

14. 14

    oil in small bowl.

15. 15

    Heat remaining 2 tsp.

16. 16

    oil in large skillet over medium heat.

17. 17

    Add remaining 1 tsp.

18. 18

    garlic, and cook 30 seconds.

19. 19

    Add beet greens, and cook 1 minute, tossing with tongs.

20. 20

    Transfer greens to plate, and make 6 small piles for easier assembly.

21. 21

    Increase oven heat to broil.

22. 22

    Arrange ciabatta slices on baking sheet, and brush with lemon-garlic oil.

23. 23

    Broil 90 seconds, or until golden.

24. 24

    Flip, and broil 1 minute more.

25. 25

    Spread 1 tsp.

26. 26

    goat cheese mixture over each bread slice, then top each with 1 pile of greens.

27. 27

    Smear another small dollop of goat cheese atop greens, then top with 3 or 4 overlapping beet slices, and drizzle with lemon-garlic oil.

28. 28

    Sprinkle with thyme leaves.

* Per serving · 4 servings · Values may vary.