ROASTED BEET AND GOAT CHEESE BRUSCHETTA

Roasted Beet and Goat Cheese Bruschetta image

Provided by Shannon Marsh

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

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1 teaspoon white wine vinegar
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon walnut oil (optional)
1/2 teaspoon caraway seed (optional)
1 1/2 teaspoons parsley
4 medium beets (about baseball sized)
dandelion greens
2 ounces goat cheese
1 loaf French bread

Steps:

Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
Cut french loaf into slices, toast in oven at 350 for 10 minutes.
Spread bread with goat cheese.
Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.

Nutrition Facts : Calories 384.8, Fat 7.7, SaturatedFat 3.7, Cholesterol 11.2, Sodium 802.4, Carbohydrate 64.3, Fiber 4.4, Sugar 4.7, Protein 13.9