Golden Beet Bruschetta


4-6 Fresh Spring Beets - any variety, washed & well dried.
Handful of Fresh Mint, roughly torn.
6 Oz Chevre.
1/3 C Pine Nuts, toasted.
1/2 Bird's Eye Chili, finely diced.
Couple Tbsp Balsamic Reduction.
Good Quality Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
2 garlic cloves, peeled & cut in half.

What to Do:

Pre-heat your oven to 400 degrees F. Throw the clean beets into a medium sized roasting pan along with a couple good glugs of olive oil. Toss well to coat.

Roast in the oven for 20-45 minutes, or until beets are fork tender. Depending on how new your beets are and the size of them, their cooking time will vary greatly. I find most fresh beets, about 2 and a half to 3 inches in diameter cook in about 25 minutes. If they're older or larger, they'll take longer.

Remove from the oven and allow to cool to touch. Chop off the bum and the tip of the beet and peel the skin off with your fingers. If it sticks (sometimes happens) you can gently use a veggie peeler to remove the skin - careful not to take off too much flesh though.

Allow to cool completely before continuing.

Once cool, dice the beets into 1/2" cubes. Place in a bowl and mix with the pine nuts, mint, chili, and a Tbsp of olive oil. Season well with salt and pepper. Top off with crumbled goat cheese, a couple sprigs of mint, and a good drizzle of balsamic reduction.

Serve with some crusty home made sourdough bread (or favorite bread or crackers of your choosing). Heat/Toast them in the oven and rub with the sliced garlic. It doesn't seem like a big move but it adds a dimension of flavor that you just can't do without.


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