Roasted beetroot bruschetta recipe
A simple party snack that everyone will love.
Ingredients
- 1 beetroot
- 1 tbsp balsamic vinegar dressing
- 6 slices of bread
- 1 splash rapeseed oil
- 125 g goat's or soft cheese
- 2 handfuls watercress or rocket salad leaves
- 1 beetroot
- 1 tbsp balsamic vinegar dressing
- 6 slices of bread
- 1 splash rapeseed oil
- 4.4 oz goat's or soft cheese
- 2 handfuls watercress or rocket salad leaves
- 1 beetroot
- 1 tbsp balsamic vinegar dressing
- 6 slices of bread
- 1 splash rapeseed oil
- 4.4 oz goat's or soft cheese
- 2 handfuls watercress or rocket salad leaves
Details
- Cuisine: Italian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Firstly, preheat your oven to 180°C. Next peel and slice the beetroot and place in a oven proof dish, drizzle with the balsamic vinegar dressing and toss the beetroot until it’s coated. Roast for 30 minutes until soft (check and turn half way).
- Now prepare the bruschetta. Place the slices of bread on a baking tray and brush both sides with rapeseed oil. Season to taste and cook for a few minutes until brown, remembering to check and turn half way.
- Cut the goats cheese into cubes and place on top of the bruschetta. Then place the beetroot on top of the cheese and roast in the oven for a few minutes. Arrange the salad on your plate and place the bruschetta on top. Finish with a drizzle of balsamic vinegar dressing.
This recipe was devised by Eli Farrington for Farrington's Mellow Yellow range.
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