Roasted beetroot bruschetta recipe

1. 1

   Firstly, preheat your oven to 180C.

2. 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. 3

   Roast for 30 minutes until soft (check and turn half way).

4. 4

   Now prepare the bruschetta.

5. 5

   Place the slices of bread on a baking tray and brush both sides with rapeseed oil.

6. 6

   Season to taste and cook for a few minutes until brown, remembering to check and turn half way.

7. 7

   Cut the goats cheese into cubes and place on top of the bruschetta.

8. 8

   Then place the beetroot on top of the cheese and roast in the oven for a few minutes.

9. 9

   Arrange the salad on your plate and place the bruschetta on top.

10. 10

    Finish with a drizzle of balsamic vinegar dressing.

* Per serving · 4 servings · Values may vary.