Roasted Beet Bruschetta

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I made a variation of Mario's Roasted Beet Bruschetta, of which there is a glorious photo in the Babbo Cookbook. I did alter it quite a bit based on what I had in the house and how I wanted to cook the beets.

Instead of roasting the beets, I grilled them (as it's still, faintly summer). I then chopped the beets into large hunks. Instead of chives, I substituted green onions. And I didn't add the parmesan. Oh! And I didn't use it as a bruschetta. I just ate it directly. (In the winter, this would be great roasted. Roasting makes the beets sweeter and softer, so it would work better as a bread topping.)

The foundation of the flavor in my mind is Mario's favorite vinegar/caraway seed combination. The dish was similar to another I'm addicted to, Braised Red Cabbage. The leftovers were more potently flavored and delicious the next day.

I'm looking forward to trying this again in the winter!

See recipe here:

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