Sponsor recipe courtesy of Fisher® Nuts

Pecan Beet Bruschetta

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  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 24 Servings
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4 medium red beets ( about 1 pound)

3 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon red wine vinegar

1 tablespoon mild curry powder, lightly toasted

1 teaspoon kosher salt

½ cup Fisher® Pecans Halves

1/2 cup coarsely chopped strawberries

1/4 cup parsley leaves

2-3 ounces creamy feta cheese (or your favorite creamy cheese)

20-24 1/2-inch thick toast "rounds" (baguette, for example), toasted


  1. Cook and prepare the beets: Preheat oven to 350°F. Remove the stems, leaves and any thin roots from the beets, wash and wrap each beet in aluminum foil. Roast for 45 minutes or until tender when pierced with the tip of a knife. Cool until room temperature or colder. While the beets are roasting, toast the pecans in the same oven. Spread the pecans on a cookie sheet and bake for 15 minutes. Remove from oven to cool and coarsely chop; set aside.
  2. Make the dressing: In a medium bowl, whisk together the olive oil, mustard, honey and vinegar until smooth. Whisk in the curry powder and salt.
  3. Assemble: Peel the beets and cut into ¼ inch dice. Add the beets, nuts, strawberries and parsley to the dressing and stir until everything is evenly coated.Toast ½ inch slices of French bread, spread with your favorite creamy cheese and top each slice with 1 tablespoon of the beet salsa.

Cook’s Note

Don't like curry powder? Sub 1/4 teaspoon paprika for the curry powder for a little "heat"

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