Food Lion Kitchen: Beets & Goat Cheese Bruschetta


            Recipe byElizabeth Wiegand, author of THE OUTER BANKS COOKBOOK, THE NEW BLUE RIDGE COOKBOOK, and FOOD LOVERS' GUIDE TO NC'S OUTER BANKS, all from Globe Pequot Press.

A lovely spin on the classic combo of roasted beets and goat cheese, this time served on a bruschetta, makes a beautiful holiday appetizer.


3 medium beets, about 2 cups

aluminum foil

4 to 6 ounces goat cheese

2 to 3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

½ teaspoon salt or to taste

½ teaspoon freshly ground pepper, or to taste

1 teaspoon finely chopped fresh thyme or rosemary

1 tablespoon finely chopped chives

1 baguette

Chopped parsley for garnish


  1. Preheat oven to 400 degrees.  Wash and trim roots and stems from beets.  Place whole beets in a large square of aluminum foil and seal tightly.  Place the foil package on a baking sheet, and roast in oven for about an hour, maybe a little more, until the tip of a knife goes into the beets easily. 
  2. Allow the beets to cool.  Peel (you may want to use gloves or a paper towel to rub the skin off the beets).  Dice the beets into tiny cubes, about ¼ inch or less.
  3. Meanwhile, set the goat cheese out to soften at room temperature.
  4. Place diced beets into a medium bowl.  Add 1 to 2 tablespoons of olive oil, the balsamic vinegar, salt, pepper, and herbs.  Carefully mix together.
  5. Preheat broiler.  Cut baguette into thin, diagonal slices.  Brush both sides with olive oil.  Lightly toast both sides under the broiler.
  6. Spread goat cheese onto toasts.  Top with beet mixture.  Garnish with parsley.

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