Roasted Beet and Parmigiano Bruschetta

By LeeBoruchow

Ingredients

• 1 lb red beets
• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp caraway seeds
• 1 tsp chopped chives
• salt and pepper, to taste
• crusty italian bread, sliced 3/4" thick
• 1 chunk of parmigiano reggiano

Preparation

Step 1

Preheat oven to 400. Wrap betts in foil and roast 30-45 minutes until tender. Let cool, peel, and cut into 1/4" cubes. Set aside to cool completely.

Combine beets, vinegar, oil, caraway seeds, chives, and salt and pepper.


Grill bread and top with the beet mixture and grate cheese over each piece.