Roasted Balsamic Beet Brushetta

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Roasted Balsamic Beet Brushetta

6 to 8 Servings—Lacto

 

This appetizer showcases the earthy, sweet flavor and

vibrant color of roasted beets.

 

1 small red onion, thinly sliced

1 baguette, cut on the diagonal into 1-inch slices

1 to 2 Tbs. light brown sugar

1 to 2 Tbs. balsamic vinegar

Salt and freshly ground black pepper to taste

6 Tbs. plain low-fat yogurt

1 Tbs. chopped fresh mint

1 Tbs. chopped fresh chives, plus extra for garnish

6 medium beets with greens

2 Tbs. olive oil

3 cloves garlic, minced

1 Tbs. chopped rosemary

Pinch of cayenne (optional)

In small bowl, combine yogurt, mint and chives. Cover

and refrigerate. Preheat oven to 400°F.

 

Cut beet greens off beets and set aside. Thoroughly

scrub beets; cut off both ends. In large bowl, combine

oil, garlic, rosemary, cayenne, salt and pepper. Place

beets in bowl and mix to lightly coat. Place beets on

baking sheet (reserve marinade) and bake, tossing

occasionally, until tender, 45 to 55 minutes.

 

While beets are roasting, wash and remove stems from

greens and chop. In heavy-bottomed sauté pan, heat

reserved marinade. Add onion and saute until soft,

about 6 minutes. Add greens and cook until greens are

thoroughly wilted, about 3 minutes. Remove from heat

and season with salt and pepper.

 

Place bread slices on baking sheet and toast on both

sides, about 3 minutes. When beets have cooled (you

may peel them if desired), cut in half and thinly

slice. Place in medium bowl and add brown sugar and

vinegar. Toss and season.

 

To serve, place a generous amount of beet greens on

top of toasted bread. Top with beets and garnish with

yogurt-herb dressing and a sprinkle of chives.

 

PER serving: 224 CAL; 7 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 39 G CARB.; 2 MG CHOL; 402 MG SOD.; 3 G FIBER

 

 

 

 

 

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