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Roasted beetroot bruschetta
Roasted beetroot bruschetta
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Vegan roasted baby beet bruschetta on chargrilled bread - a delightful and elegant dish to impress your guests.
Ingredients:
  • 2 bunches baby beetroots, ends trimmed
  • 40g pecan
  • 1 orange
  • 20.00 ml red wine vinegar
  • 20.00 ml finely chopped chives
  • 11.80 gm wholegrain mustard
  • 1 firm just-ripe pear, thinly sliced lengthways
  • 1 bunch rocket, leaves picked
  • 1 stick celery, thinly sliced diagonally
  • 1 sourdough baguette, cut diagonally into 2cm-thick slices
Instructions:
  • Preheat your oven to 180C. Wrap each beetroot in foil and place in a roasting pan. Bake for 30 minutes or until tender. Then add pecans to the tray and bake for an additional 5 minutes until toasted. Remove from the oven and let them cool. Peel the beetroot using rubber gloves and cut into thin wedges.
  • Zest the orange, then juice it. In a bowl, mix together orange zest, 1 tablespoon of orange juice, 1 tablespoon of oil, vinegar, chives, and mustard. Whisk until well combined. Season with salt and pepper to taste.
  • Preheat a chargrill pan on high heat. Gently brush bread slices with the remaining oil. Grill for about 1 minute on each side until nicely charred.
  • In a large bowl, mix together beetroot, pecans, pear, rocket, and celery. Drizzle with dressing and toss to coat. Serve on bread slices right away.

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