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.
- 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!
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- 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.
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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.