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.
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.
Keywords: beet bruschetta