Roasted beetroot bruschetta recipe – a delicious recipe with beetroot, balsamic vinegar dressing, bread, rapeseed oil, goat's, salad leaves. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Firstly, preheat your oven to 180C.
2
Next peel and slice the beetroot and place in a oven proof dish, drizzle with the balsamic vinegar dressing and toss the beetroot until its coated.
3
Roast for 30 minutes until soft (check and turn half way).
4
Now prepare the bruschetta.
5
Place the slices of bread on a baking tray and brush both sides with rapeseed oil.
6
Season to taste and cook for a few minutes until brown, remembering to check and turn half way.
7
Cut the goats cheese into cubes and place on top of the bruschetta.
8
Then place the beetroot on top of the cheese and roast in the oven for a few minutes.
9
Arrange the salad on your plate and place the bruschetta on top.
10
Finish with a drizzle of balsamic vinegar dressing.
347
kcal
Calories
35
g
Fat
8
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 beetroot, 1 tbsp balsamic vinegar dressing, 6 slices of bread, 1 splash rapeseed oil, and more.
Yes, Roasted beetroot bruschetta recipe falls under the Snacks & Appetizers 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.
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