Whole Food Wednesday: Glazed Beet and Chevre Bruschetta

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

The inspiration for this recipe came from the Food and Wine Travel Issue (May 2012). I love recipes that are multifunctional and when I saw a recipe for glazed beet and burrata toasts I knew this was one to try. I changed a bunch of things which means the recipe no longer looks like the original but I’m sure the original is equally as delicious.

I think of this as a multifunctional recipe because it makes an easy stand-in for lunch or is great for its original purpose of an appetizer/crostini. To be honest we had this for dinner and I can see the leftovers being a snack tomorrow! I know there are a lot of beet haters out there (I’m motivated to convert you all), but this is probably one of my new favorite ways to eat beets. It’s easy, flavorful and flexible. What more could I possibly want?

Though there are a few steps to this recipe, don’t let that deter you. I promise its super easy.

Roasted Beets

  • 4 medium sized beets, washed, trimmed and quartered
  • 2 Tbsp olive oil
  • 1 sprig each rosemary and thyme
  • salt and pepper

Preheat oven to 375 F. In a 9×9 pan add all the ingredients and toss to coat with oil. Bake for 45 to 60 minutes, depending on size. Test for doneness by pricking them with a fork.

Honey Glazed Beets

  • Roasted beets
  • 1/2 cup red wine vinegar
  • 1/4 cup water
  • 3 Tbsp honey

Cube the roasted beets into 1 cm pieces. In a sauce pan add all the ingredients. Simmer until the liquid becomes syrupy and is reduced to a approximately a quarter. The syrup will lightly coat the back of a spoon. Because I used honey instead of sugar, this took a little longer. Expect anywhere from 15 to 20 minutes.

Honey Glazed Beet and Goat Cheese Bruschetta

  • Sour dough bread or other kind of crusty bread
  • Olive oil
  • 2 garlic clove
  • Italian Parsley and Arugula
  • Honey Glazed Beets
  • 1/4 cup of  goat cheese

Slice and toast the bread. For dinner we had 2 slices each. Brush the toast with olive oil. Peel the garlic. Rub the raw garlic clove onto the bread, approximately 1/4 clove per slice. Top with a couple of spoonfuls of the beet mixture and crumble on some goat cheese. Serve as an appetizer or along side a salad for lunch or a light dinner.

Whole Food Wednesdays

Welcome to Whole Food Wednesdays!

The Rules:

  • 1. Follow Beyond The Peel on Facebook,  Twitter, and Pinterest.  It’s very easy to do and there are also buttons at the bottom of this page to do so.
  • 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
  • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
  • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.
  • 5. Less of a rule but more a suggestion: Retweet,  Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
  • 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
  • 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!

Now it’s your turn to share your whole food recipes and ideas!

I’m sharing this with Real Food 101, Mangia Monday, Monday Mania, My Meatless Mondays, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.

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70 Responses to Whole Food Wednesday: Glazed Beet and Chevre Bruschetta

  1. Amanda @ Traditional Foods May 30, 2012 at 2:53 am #

    Thanks for hosting! I shared a recipe for green soup from foraged greens along with information on reducing the oxalic acid in the greens to improve mineral absorption.

  2. Amanda @ Traditional Foods May 30, 2012 at 2:53 am #

    I also shared a recipe for sardine salad from my iron site.

  3. Debbie @ Easy Natural Food May 30, 2012 at 5:34 am #

    Yummy, glazed beets! Look sooo  good :) This week I’m sharing my Tomato Vegetable Soup and my Energy Trail Mix!

  4. Koko May 30, 2012 at 5:51 am #

    I love beets, France! I have leftover roasted beets from dinner last night….I would love to make this. Beets + Chevre = Heaven!!

  5. Laureen @ FoxintheKitchen May 30, 2012 at 6:57 am #

    Gorgeous dish as usual. You don’t have to worry about converting me, I’m a beet lover, especially when they’re roasted and paired with fresh chevre goat cheese

  6. Laureen @ FoxintheKitchen May 30, 2012 at 7:47 am #

    Ooops, I linked up my Macadamia Cookies two weeks in a row. Sorry bout that.

  7. The Café Sucré Farine May 30, 2012 at 8:30 am #

    Yum, France! I love beets and goat cheese together and while I often pair them in salads, never on bruscetta – wonderful idea!

  8. Katie May 30, 2012 at 11:39 am #

    Thanks for hosting! That bruschetta looks fantastic!

  9. Jen May 30, 2012 at 12:28 pm #

    I’m drooling over here, France.  Looks great!  I posted my directions for brewing kombucha at home and I posted a recipe that I adapted for Mexican Hamburger Soup (which was delish!)

  10. Gluten Free A-Z Blog May 30, 2012 at 1:12 pm #

    That combination of glazed beets and Chevre is outrageous! I’ll eat beets any way I can get them, but with that cheese it’s genious. This week I linked a post for 6 gluten free lunch or brunch recipes. Thanks so much for hosting

    • beyondthepeel May 30, 2012 at 5:14 pm #

      Every one can benefit from lunch and brunch ideas that are gluten free. Thank you for sharing.

  11. Mjskit May 30, 2012 at 2:05 pm #

    Your bruchetta looks delicious even though I’m not a fan of beets! :) I think I would actually like them with this recipe!  Thanks for hosting.  I’ve link up a summer soup that I think everyone could enjoy!  Hope you’re having a great week!

    • beyondthepeel May 30, 2012 at 5:13 pm #

      Oooh summer soup! I’m intrigued already. Thank you for sharing MJ.

  12. Beth @ Aunt B's Kitchen May 30, 2012 at 4:52 pm #

    Nice combination of flavours in that bruschetta! 

    I’m new to your linky party but very impressed by the many good recipes I see here. 

    I’ve linked my Puffy Omelette with Cheddar and Chives.  This light-as-air dish transforms a few simple ingredients from almost nothing into really something.  Enjoy!

    • beyondthepeel May 30, 2012 at 5:12 pm #

      I love recipes like this. Ones that aren’t anything special on its own but amazing put together! Thank you for sharing with us Beth.

  13. Heather@French Press May 30, 2012 at 5:31 pm #

    looks amazing

  14. Annemarie May 31, 2012 at 1:32 am #

    Thanks for hosting!  I linked my homemade ice cream sandwiches:  http://realfoodrealdeals.com/2012/05/30/ice-cream-sandwiches/

  15. Joanne May 31, 2012 at 11:45 am #

    This is my kind of out-of-the-box bruschetta! I love the combo of beets and goat cheese!

    • beyondthepeel June 1, 2012 at 4:08 am #

      I love out of the box bruschetta! I like how you termed it. I might use that for the next one.

  16. love2dine May 31, 2012 at 4:27 pm #

    Nice combination of flavours

  17. Kristy Gardner May 31, 2012 at 5:08 pm #

    oh geez! i’m pinning this for future use :) 

  18. Mireya Merritt June 1, 2012 at 3:58 am #

    Beets and goat cheese are an awesome combo!

  19. Karen (Back Road Journal) June 1, 2012 at 1:11 pm #

    I love beets any way that they are prepared. The honey glaze sounds terrific on the beets. Love your recipe.

  20. Athena Bonner June 1, 2012 at 5:34 pm #

    Hi, I’m Athena from Life’s Abundant Adventures.  I’ve traveled all over the world and consider food a hobby of mine. Dare I say I’m a foodie?… In any event, I show love through food, just like the women before me in my family. I strive to provide whole, nutritious meals for my family in a world of processed and microwave “convenience”.  Thank you so much for hosting!

    • beyondthepeel June 1, 2012 at 11:46 pm #

      Hi Athena, Thank you for introducing yourself. It’s lovely to “meet” you. I as well show my love through food, so we have a few things in common!

  21. Diane Balch June 1, 2012 at 8:02 pm #

    I love beets and with goat cheese.. heaven. Please share this on foodie friday today.

  22. Shelley Alexander June 1, 2012 at 9:33 pm #

    France, I love the combination of beets and goat cheese two of my favorites. I will be making this recipe soon! Thanks for sharing. :)

  23. Jeanette Chen June 1, 2012 at 11:56 pm #

    Your beet and chevre bruschetta look incredible. I made tomato bruschetta with a twist and an easy (vegan) chocolate mousse this week.

  24. Jenn Erickson June 2, 2012 at 4:03 am #

    Well, that clinches it — I’m totally convinced that if I ate a meal at your house once, you’d never, ever be able to get me to leave!

    • beyondthepeel June 2, 2012 at 8:28 pm #

      Oh Jenn, You say the sweetest things. You know if you ever make it up this way you’re always welcome at our table!

  25. Miz Helen June 2, 2012 at 5:41 pm #

     Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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