Roasted Beet and Parmigiano Topping

Total Time:
2 hr
Prep:
15 min
Inactive:
1 hr
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 pound beets
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 8 (3/4-inch) slices Italian peasant bread
  • 1/4 pound Parmigiano-Reggiano
Directions
  • Preheat the oven to 400 degrees F.

  • Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely.

  • Preheat the grill or broiler.

  • In a medium-sized mixing bowl, combine the beets, vinegar, oil, caraway seeds, chives, and salt and pepper.

  • Grill or toast the bread until crispy and golden brown. Top each slice with some of the beet mixture, then grate some cheese over each piece. Serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Roasted Beet and Mint Hummus

    Recipe courtesy of Jeff Mauro