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.
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By meredithkurz_86...
East Setauket, NY
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' -
By Otabenga
WASHINGTON, DC
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!
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