{"id":11138,"date":"2026-08-21T21:49:57","date_gmt":"2026-08-21T21:49:57","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11138"},"modified":"2026-08-21T21:52:21","modified_gmt":"2026-08-21T21:52:21","slug":"roasted-beet-goat-cheese-bruschetta-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/roasted-beet-goat-cheese-bruschetta-video\/","title":{"rendered":"Roasted Beet & Goat Cheese Bruschetta [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Roasted Beet & Goat Cheese Bruschetta [Video]<\/span><\/h2>\n
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Roasted Beet & Goat Cheese Bruschetta is a beautiful blend of sweet roasted beets, creamy goat cheese and fresh mint, making it an elegant yet easy appetizer for any occasion. It\u2019s the perfect way to bring fresh seasonal flavors to any gathering before the busy fall season begins.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Ryan Covert – KTA Superstores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> medium size red beets<\/span> washed<\/span><\/li>
  • 2<\/span> Tbsp<\/span> olive oil<\/span> divided<\/span><\/li>
  • salt and pepper<\/span><\/li>
  • 2<\/span> Tbsp<\/span> balsamic vinegar<\/span><\/li>
  • 2<\/span> Tbsp<\/span> honey<\/span><\/li>
  • 2<\/span> Tbsp<\/span> fresh mint<\/span> minced<\/span><\/li>
  • 1<\/span> baguette<\/span> sliced into \u00bc inch slices<\/span><\/li>
  • 8<\/span> oz<\/span> goat cheese<\/span> room temperature<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 400\u00b0F. <\/span><\/div><\/li>
    • Cut the bottoms and tops off of the beets. Place beets in the center of a large square of heavy duty tin foil. Drizzle with one tablespoon of olive oil and season with salt and pepper. <\/span>
      <\/div>Wrap the foil together, up and around the beets. <\/span>
      <\/div>Place in the oven and roast for 50 to 60 minutes, until the beets are easily pierced with a knife and soft in the center. <\/span>
      <\/div>Let the beets cool for a few minutes. Remove the skin and cut the beets into small cubes.<\/span><\/div><\/li>
    • In a bowl, combine the cut beets, balsamic vinegar, one tablespoon of olive oil, honey, mint, salt and pepper. Toss together and set aside. <\/span>
      <\/div>Slice the baguette on a diagonal about a quarter-inch thick. Place the slices on a cooking sheet and toast for four to five minutes or until crisp. <\/span><\/div><\/li>
    • To assemble the bruschetta, spread a small amount of the goat cheese on top of the toasted bread and then add beet mixture on top. <\/span>
      <\/div>Serve with your favorite glass of wine.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Video<\/span><\/h3>\n\n\n\n
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