Red Beet and Pomegranate Bruschetta
- 4 large red beets, cleaned
- 1 cup pomegranate seeds
- 6 whole garlic cloves, peeled
- 1 orange, zest and juice aside
- 4 ozs goat cheese
- 1/4 cup basil, chopped, plus more for garnishing
- 1 tbsp rosemary, chopped
- 2 tbsps balsamic vinegar
- olive oil, salt, pepper to taste
- good baguette, sliced on a bias
Preheat your oven to 350° F. After giving your beets a good scrub, toss them in a large bowl with plenty of olive oil, salt, pepper, garlic, and the juice of an orange. Wrap/cover the beets and garlic together in foil and place on a baking sheet. Roast for 1 hour (or until beets are fork tender). Meanwhile, slice your baguette and arrange them in one layer on a separate baking sheet and drizzle with olive oil. Set aside. Chop remaining herbs, and dig the seeds out of your pomegranate if bought whole.
Once your beets are done roasting and allowed to cool, peel and dice them into ½ inch pieces. Reserve roasted garlic. (Pro-tip: peeling beets is slippery business, to avoid kitchen hazards, hold the beets with a clean kitchen towel that you don't mind getting stained). Put your bread in the oven and toast until golden, about 5 minutes. Toss the beets, basil, rosemary, pomegranate, balsamic, and more olive oil together, adding more salt and pepper if needed.
To build, rub your bread with the roasted garlic and put a generous spoon full of the beet mixture on top. Garnish with crumbled goat cheese, orange zest, and more fresh basil.
