October 7, 2010

Beet Greens and Goat Cheese Bruschetta

Joey and I have issues with beets. We WANT to eat them, but we kind of just really don't like them. We don't hate them, we keep trying them out. And my mother-in-law recently made a few great(ish) beet dishes. We're not giving up. In the meantime, we've discovered beet greens. Also insanely good for you, the greens are much less...unusual. And so delicious - I mean really awesome. These bruschetta are a lovely little treat - the goat cheese and crusty bread with the greens tastes like warm comfort food with an earthy, healthy feel. Ideal for serving as snacks with tea or appetizers before dinner.

  • Whole-wheat artisan bread, sliced 1/4 inch thick
  • Goat cheese
  • 1 garlic clove
  • 1 bunch of fresh beet greens
  • Olive oil
  • Sea salt
  1. Preheat the oven on broil. Lightly brush the tops of each slice of bread with olive oil and rub gently with garlic. Lightly toast them in the oven. Set aside.
  2. Wash the beet greens well and remove any suspicious bits. Tear into medium size pieces.
  3. Heat a skillet on medium high with about 1 teaspoon of olive oil. Add the greens and saute until JUST tender - about 3 minutes. It doesn't take long - don't let them burn! Sprinkle with salt and set aside.
  4. Spread goat cheese on each slice of bread and top with beet greens. Serve immediately.

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