Roasted Beet and Parmigiano Bruschetta

By LadyRev-2

Ingredients

• 1 pound beets
• 1 Tbsp. balsamic vinegar
• 3 Tbsp. olive oil
• 1 tsp. caraway seeds
• 1 tsp. fresh chives
• 8 slices of crusty bread
• Parmigiano-Reggiano
• Salt and pepper

Preparation

Step 1

Preheat the oven to 400°F. Wrap the whole beets in aluminum foil and place in the oven for 45 minutes. When done, remove the skins, and cut into 1/4 cubes.

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

Toast the bread in the broiler until done to your liking. Spoon the beet mixture atop the bread. Shave Parmigiano over beet mixture, and serve.