Roasted Beet Bruschetta


Do you want to know a secret?

I hate don’t like beets.

In fact, I kind of despise them.

I swore to my food blogging friend, Dara, just a few weeks back that I would never post a beet recipe on my blog.

Um, yeah. Now I’m eating my words. Which is fine. I’d rather eat my words than eat beets.

Remember that farm dinner I catered a few weeks back? Well, the whole point of the dinner was to use fresh produce from the farm. Beets are going off this summer. So even though they aren’t my fave, I’m all about making the client happy. So in addition to an awesome white bean and scape dip, I served a platter of these beauties as guests mingled and had cocktails.

Even I have to admit they made for a beautiful platter. Everyone who ate them raved about how purty they were and then when they tasted them I got lots of mmmmmmmm, oooooooh type responses. I’m taking that as a good thing.

I roast a batch of these every week or two for my husband since we get some in our CSA basket every week.

(Even though I don’t like beets, I hate more to see beautiful produce go to waste!)


Roasting beets are painless and take little prep. I trim them leaving just about an inch on the stems, throw them in a baking dish with a cup over water or so, cover, can cook about an hour. Once cooked through, the skin peels right off. Here is a great photo tutorial on roasting and peeling beets.


Because beets are so sweet, I keep the vinaigrette simple with some garlic and citrus. The creamy tart goat cheese also helps to balance things. Topped with some fresh chives these are scrumdidilyumptious.

Or so I’ve been told.