Roasted Balsamic Beet Brushetta Recipe

Name: Roasted Balsamic Beet Brushetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, thinly sliced; 1 baguette, cut on the diagonal into 1-inch slices; 1 to 2 Tbs. light brown sugar; 1 to 2 Tbs. balsamic vinegar; Salt and freshly ground black pepper to taste; 6 Tbs. plain low-fat yogurt; 1 Tbs. chopped fresh mint; 1 Tbs. chopped fresh chives, plus extra for garnish; 6 medium beets with greens; 2 Tbs. olive oil; 3 cloves garlic, minced; 1 Tbs. chopped rosemary; Pinch of cayenne (optional)

Servings: persons

1 small red onion, thinly sliced
1 baguette, cut on the diagonal into 1-inch slices
1 to 2 Tbs. light brown sugar
1 to 2 Tbs. balsamic vinegar
Salt and freshly ground black pepper to taste
6 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh chives, plus extra for garnish
6 medium beets with greens
2 Tbs. olive oil
3 cloves garlic, minced
1 Tbs. chopped rosemary
Pinch of cayenne (optional)

1
In small bowl, combine yogurt, mint and chives.
2
Cover and refrigerate.
3
Preheat oven to 400F.
4
Cut beet greens off beets and set aside.
5
Thoroughly scrub beets; cut off both ends.
6
In large bowl, combine oil, garlic, rosemary, cayenne, salt and pepper.
7
Place beets in bowl and mix to lightly coat.
8
Place beets on baking sheet (reserve marinade) and bake, tossing occasionally, until tender, 45 to 55 minutes.
9
While beets are roasting, wash and remove stems from greens and chop.
10
In heavy-bottomed saute pan, heat reserved marinade.
11
Add onion and saute until soft, about 6 minutes.
12
Add greens and cook until greens are thoroughly wilted, about 3 minutes.
13
Remove from heat and season with salt and pepper.
14
Place bread slices on baking sheet and toast on both sides, about 3 minutes.
15
When beets have cooled (you may peel them if desired), cut in half and thinly slice.
16
Place in medium bowl and add brown sugar and vinegar.
17
Toss and season.
18
To serve, place a generous amount of beet greens on top of toasted bread.
19
Top with beets and garnish with yogurt-herb dressing and a sprinkle of chives.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small red onion, thinly sliced, 1 baguette, cut on the diagonal into 1-inch slices, 1 to 2 Tbs. light brown sugar, 1 to 2 Tbs. balsamic vinegar, and more.

Yes, Roasted Balsamic Beet Brushetta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Balsamic Beet Brushetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions