Balsamic Beet Bruschetta

Balsamic beet bruschetta

by TFM Director of Operations, Liz Shafer

Market Ingredients: 

• 1 French baguette or pre-toasted crostinis (@texasfrenchbread)

• 1 bunch beets (@bouldinfoodforest)

• 1/2 cup June’s Joy goat cheese (@purelucktexas)

• Small handful of Power Mix microgreens (joes_microgreens)

Other Ingredients:

• Balsamic vinegar

• Olive oil

• Salt & pepper

Directions:

1. Cook the beets: Bring a pot of water to a boil. Remove beet stems, then cut the roots into 1–2 inch cubes. Add the beets to the boiling water, cover, and cook for 20–30 minutes, or until fork-tender.

2. Toast the bread (if not using crostinis): Slice the baguette thinly. Heat a pan over low heat with a light drizzle of olive oil and toast each slice for 1–2 minutes per side, until lightly crisp.

3. Marinate the beets: Drain the cooked beets and transfer to a bowl. Add 2–3 tablespoons balsamic vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and a crack of fresh ground pepper. Toss to coat.

4. Assemble the bruschetta: Spread a layer of goat cheese onto each toasted slice. Add a spoonful of the marinated beets and finish with a pinch of microgreens.

5. Serve and enjoy!