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Roast-beetroot bruschetta
Roast-beetroot bruschetta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 50g feta, crumbled
  • 3 beetroot bulbs, roots and stems removed, peeled, cut into 1cm cubes
  • 18.20 gm olive oil
  • 2 tsp red wine vinegar
  • Salt & freshly ground black pepper
  • 12 slices ciabatta
  • 40g baby rocket leaves
Instructions:
  • Preheat the oven to 190°C. Toss beetroot in a roasting pan with half of the oil and vinegar, then season with salt and pepper. Roast in the preheated oven, stirring occasionally, for 20 minutes or until tender. Let it cool for 10 minutes before serving.
  • Preheat a hot chargrill while brushing ciabatta with the remaining oil. Grill half of the ciabatta for 1 minute on each side. Transfer to a serving platter and repeat with the remaining ciabatta.
  • In a bowl, combine beetroot and rocket. Spoon the mixture onto ciabatta. Top with feta, sprinkle with pepper, and serve.

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