Sunday, August 7, 2016

Beet Salad Bruschetta

This blog has been compensated by Bhakti: a nationally distributed, Fair Trade, non-GMO verified beverage company. All opinions are mine alone. 

This Beet Salad Bruschetta recipe is perfect for an outdoor summer lunch or appetizer to share with friends.


One of my favorite salad recipes to enjoy during summer months includes beets as the star ingredient - it's a combination of purple beets, arugula, goat cheese, nuts and balsamic vinaigrette. I decided to turn this tasty salad into a light lunch instead, creating a bruschetta that's perfect for a summer picnic, outdoor lunch, or appetizer dish.


I started with these gorgeous purple beets from the farmer's market - boiled and chilled before serving as bruschetta. Purple beets would be delicious grilled as well.


I paired my Beet Salad Bruschetta with Bhakti Sparkling Tea for lunch on the deck on this beautiful summer weekend. Bhakti recently reached out to collaborate on their new tea line, and I could not be more excited. I love sparkling beverages, especially in the delicious tea-inspired flavors from Bhakti: Mint Mate, Tart Cherry Rooibos, Mango Lime Matcha, and Lemon Ginger Black. K was working on a big home improvement project all day, and this lunch was the perfect way to take a break outdoors.


I started by boiling my purple beets for 45 minutes. Once the beets are boiling, I recommend lowering the heat to 5-6 {depending on the heat of your stove burners}. You want to make sure the water is boiling without worrying about water overflow. Especially because your water will turn purple immediately and that could turn into quite a mess!


I also lightly toasted a sliced whole grain baguette before serving, topped with a quick drizzle of olive oil.


Once the beets are boiled, chilled, and chopped, this bruschetta comes together easily. I topped my toasted bread slices with a layer of goat cheese, arugula, cooked beets, and balsamic glaze. If you're never had balsamic glaze, you've got to try it! It's SO good. I purchased a small bottle of balsamic glaze, but you can also make your own. As an alternative, toss your greens in balsamic vinaigrette for a similar flavor.


I paired my Beet Salad Bruschetta with Bhakti's Tart Cherry Rooibos tea, and K tried the Lemon Ginger Black tea. This was the best lunch for a warm summer day.


Purple beets make for quite a pretty meal too :)


If you're not familiar with Bhakti, they are a Fair Trade, non-GMO verified beverage company with a national distribution. You may have seen Bhakti's chai tea line in stores before. The next time you're shopping, look for the new Sparkling Tea line as well - all of the flavors are delicious. My favorite right now is the Tart Cherry Rooibos. I can't get enough of tart cherry flavors, especially during summer months. Bhakti's Sparking Teas are made with organic juice, Fair Trade tea, and fresh-pressed ginger. I found Bhakti Tea at my local Whole Foods Market. Check Bhakti's location finder for more information on stores near you.


Let me know if you give the teas or this Beet Salad Bruschetta a try!


Beet Salad Bruschetta
Yields: 2 servings

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes

Ingredients~
1 whole wheat baguette
1 Tablespoon olive oil
2 purple beets
4 Tablespoons spreadable goat cheese {I used red onion + thyme flavor}
1-2 cups arugula
1/4 teaspoon black pepper
1/4 teaspoon salt
Balsamic glaze

How to~
*Bring a pot of water to boil. While the water is heating up, prep your beets by washing them and trimming off the beet greens.
*Boil beets for 45 minutes on medium.
*Drain beets in a colander and run them under cold water. Let cool before handling {approximately 10 minutes}.
*Once the beets are cool enough to touch, peel off the skin. The skin will remove easily using only your hands.
*Chop the beets and toss with black pepper and salt. Chill beets in the refrigerator while you prepare the rest of your ingredients.
*Slice a baguette and lightly toast it - I drizzled my baguette slices with olive oil and baked them for 5 minutes at 350 degrees.
*Assemble the bruschetta: Top each toasted baguette slice with a layer of goat cheese, a few leaves of arugula, and a spoonful or two of beets.
*Add 1-2 teaspoons of balsamic glaze to each piece of bruschetta before serving.


2 comments:

  1. Yum!!!!!! I plan on serving this soon!!!

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  2. Your Beet Salad Bruschetta looks amazing - fresh beets are one of my very favorite ingredients! Paired with these lovely Bhakti beverages, you must have had a perfect picnic!

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