Roasted beets and fresh blueberries served on toasted bread. These summer bites are a twist on a traditional tomato bruschetta and are great for entertaining.
- 3 bunches red beets (about 5 small to medium sized ones)
- 1 cup fresh blueberries
- 1 teaspoon balsamic vinegar
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 small loaves of French bread
- 5 Basil leaves, thinly sliced
- 1/4 cup crumbled feta cheese
- Preheat oven to 425 degrees. Prepare the beets for roasting by first cutting off the green tops. Using a vegetable peeler, remove the skins and then cut them into equal pieces (halve the small ones and quarter the large ones). Wrap them in tin foil packets and drizzle olive oil over the tops – divide 2 tablespoons across the packets – before closing the packets. Place the packets on a baking sheet and roast for 45 minutes or until the beets are fork tender. Remove from the oven and let them cool. Dice each beet and place them in the fridge to chill.
- Slice the french bread into 1-inch slices. Place the slices on a baking sheet in a single layer. Brush each with some olive oil (you will need about 2 tablespoons total of oil). Turn the oven to broil and place the baking sheet on the top rack. Broil the slices until they turn golden brown – keep an eye on them because they brown fast! Once browned, remove them from the oven and set aside until you’re ready to build the bruschetta.
- In a large bowl mix whisk together the balsamic vinegar and a tablespoon of olive oil. Add the diced beets, blueberries, basil, and the salt and pepper. Toss it all together until everything is coated in the balsamic and oil. At this point, you can cover the bowl and chill it until ready to use (be sure to bag up the toasted bread!).
- When ready to serve top each bread slice with some of the beet and blueberry mixture. Sprinkle some feta over the top and additional chopped basil (optional). Drizzle with a little olive oil and enjoy!
Beets are messy and I’ve found I like peeling them first before roasting to avoid the red juice getting everywhere. If you want to roast them first you can remove the skins after by gently rubbing them off. In either case, wear gloves if you want to avoid pink stained hands for a day.
I bought two small french bread loaves and I cut the slices pretty thick, so I was able to get 26 slices. Depending on the size of the baguette and how thick you slice it you may get more or fewer slices. Adjust the topping amount, but if you end up with extra it’s delicious in a salad with spinach the next day,
Nutrition estimates do not include the bread.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Cuisine: American
- Serving Size: 2 bruschetta
- Calories: 161
- Sugar: 7.5g
- Sodium: 304.9mg
- Fat: 13.2g
- Carbohydrates: 10.6g
- Fiber: 2.5g
- Protein: 2.2g
Keywords: beet bruschetta