Roasted Beet and Parmigiano Topping

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Rated 5 stars out of 5
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Total Time:
2 hr 0 min
Prep
15 min
Inactive
1 hr 0 min
Cook
45 min
Yield:
8 servings
Level:
Easy
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Ingredients

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.

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Newest Ratings and Reviews

Read all 2 reviews

  • on October 09, 2007

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    Needed a quick and easy beet recipe with few ingredients - absolutely perfect - Also added Washed, drained beet greens and threw them in the oven as well in alum. foil - plated with the greens on the bottom, the beets and goat cheese on top drizzled with the 'sauce' -

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  • on February 25, 2007

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    I kind of made these out of the blue because I'd had beets on hand for quite a while then I came upon this recipe as I was looking for an hors d'oeuvre for my dinner party. The sweetness of the beets with the vinaigrette and the caraway were delicious enough, but then to top it off with the saltiness of the cheese (I used pecorino instead of parmagianno made this such a delicious surprise. And so easy too! Thanks again, Mario!

    people found this review Helpful.
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