If you are saying, “Ew, beets!” right now, stop. This is not your average beet. This elegant appetizer or light lunch will impress your pickled-beet-making grandma as well as your most discriminating foodie friends. This recipe does a great service to the humble beet.
I really hate messing with beets, but every time I eat them, my palate is so satisfied! Not wanting to run the oven and heat up the house, I boiled the beets a few days ago. Today I peeled and diced them along with a local farm cuke from the co-op. I happened to have some of this tiny rye bread in the freezer leftover from a party, so I pulled it out and toasted a few slices. I actually cannot stand this bread, and have never found any topping that marries well with it – until today. The beets were a perfect compliment! In an effort to cut back on added salt, this recipe gets its’ salt only from the feta cheese. I also opted to use honey instead of the organic cane sugar I often use.
- 3-4 small beets boiled, peeled and diced
- 1 small cucumber diced
- 2 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 Tbs. honey
- 1 Tbs. chopped fresh mint
- ground pepper
- crumbled feta
I prepped the vegetables and mint then whisked the vinaigrette together in a bowl big enough to add the beets and cukes. Mix everything together. Toast the rye breads, spoon on the beet mixture and last add the crumbled feta so it doesn’t turn pink from the beets. I served the bruschetta with a side salad of baby field greens from this week’s CSA and topped with the dressing from the bruschetta. This is absolutely delicious!