Ingredients

  • 3 medium Certified SC Grown beets, halved
  • 1 baguette, sliced at a diagonal into ½ inch thick slices
  • Olive oil for brushing bruschetta
  • 1½ Tablespoon olive oil
  • 1 Tablespoon balsamic
  • 10 basil leaves – cut into ribbons
  • ⅛ C finely diced red onion or shallot
  • 4 oz local goat cheese
  • 4 oz cream cheese
  • ¼ teaspoon salt
  • ¼ teaspoon cracked pepper
  • ½ teaspoon sugar

Instructions

  1. Preheat oven to 400°
  2. In a medium pot, cover halved beets with water and boil until just tender, about 20-30 minutes.
  3. In the meantime, slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400° oven for 15 minutes, or until crisp. Set aside.
  4. Place cream cheese and goat cheese in a bowl and mix with a fork until smooth.
  5. When beets are fork tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into small ⅓ inch cubes and place in medium bowl.
  6. Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine.
  7. Assemble: Spread a little goat cheese mixture on each bruschetta creating a “trough” (to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons.

Ag Fact: When harvested, the entirety of the plant is edible, from the tips of its leaves, down to its long pointed root. Sautéed beet greens anyone?