Featuring ruby red beetroot, a sweet apple vinaigrette and chopped parsley, my beet bruschetta is a super tasty appetiser.
Beetroot is in season from July through to January, so it can be a great vegetable to cook with during Autumn and Winter months. For that reason, this beet bruschetta can be the perfect starter for Sunday and Christmas dinners. It’s also a nice idea for dinner parties and even makes a tasty light lunch on its own.
If you don’t have time to read through my beet bruschetta recipe now, then you can PIN it for later!
Personally, I’ve not always been a fan of beetroot, but since living Life Without Meat, I’ve experimented with it more and have come to LOVE it. It’s typically sweet, with a rich and earthy flavour which gives it quite an acquired taste on its own. However, paired with the right ingredients, you can accentuate its sweetness.
Did you know, beetroot is also one of a handful of veggies you can use in baking? Yep – it can help create some of the most gorgeous cakes and brownies. Beetroot powder is also used as an excellent natural PINK food dye.
If you already love the sound of this beet bruschetta, don’t forget to pin it so you can refer to it whenever you fancy…
What’s the difference between tapenade and bruschetta?
Let’s break down this recipe a little further…
I used to think Bruschetta described the well-known starter as a whole, but it actually refers to the toasted Italian bread used to make the dish – not the topping. The topping can vary from chef to chef, but in restaurants, you’ll commonly see a mix of chopped tomatoes, fresh basil, and salt.
Traditional tapenade can also be used as a bruschetta topping. Authentic recipes contain finely chopped olives, capers and anchovies. Vegan versions can be delicious swirled through pasta as much as it is used to top bruschetta.
Due to tapenade being so versatile, it’s easy to create your own variations. For example, instead of using olives as a base, you could use sun-dried tomato, lentils, or even aubergine.
Here, I’ve made my very own beetroot tapenade which I’d love for you to try. I took inspiration from a restaurant I ate at in Belfast called Coppi. They featured a similar dish as part of their Christmas set menu.
However, you’re free to experiment with different bread and tapenades when making your own at home. For this one, I’ve used a lovely crusty sourdough.
The health benefits of my beet bruschetta
Whichever way you cook with beetroot, it’s low in fat, full of vitamins, minerals and packed with powerful antioxidants. One might describe it as a health-food titan.
Another key ingredient to this dish is organic apple cider vinegar. It’s renowned for being one of the most popular kinds of vinegar in the natural health community, as it boasts all kinds of benefits. Many are backed by Science.
Vinegar is generally well-known for its anti-bacterial properties, but apple cider vinegar is also known to support blood sugar regulation and reduced risk of heart disease. Its health-promoting properties are arguably due to the presence of “mother” – strands of proteins, enzymes and friendly bacteria that give the organic version its murky appearance.
This recipe has featured as part of my Instagram IGTV recipe series, Vegan In Lockdown: Christmas Special. You can watch the series over on Instagram – I release a new episode every week on Monday and Wednesday (6pm BST) in the lead up to Christmas 2020.
I hope you enjoy this recipe – it is one of my favourite Christmas starters. I’d love it if you could leave me some feedback and a cheeky follow on social.
Much love, G x
Beet Bruschetta with Sweet Zest & Peppery Infusions
This beet bruschetta features ruby red beets and a sweet apple vinaigrette, layered on crispy slices of toasted bread and sprinkled with peppery parsley – the perfect seasonal appetiser.
- 1 pack (250g) of cooked beetroot, grated
- 2 small shallots, finely diced
- 1 small handful of fresh parsley, very finely chopped
- 1 tsp of garlic puree
- 1/2 tsp of Dijon mustard
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 lemon, juiced
- Sea salt and Pepper
- 6 slices of toasted sourdough
- 1/2 apple, peeled and grated
- Prepare your beetroot, shallot and fresh parsley.
- Then mix the grated beetroot, finely chopped shallot and fresh parsley in a bowl. Feel free to blitz the mix for a few seconds in a food processor for a finer texture if you wish.
- In a separate bowl, make your dressing. Mix together the garlic puree, mustard, olive oil, ACV, lemon juice, salt and pepper to make the dressing. TIP: if you roll the lemon for a few minutes, it releases all the juices and makes it easier to squeeze by hand.
- Combine the dressing with the beetroot mix to complete the tapenade.
- Slice and toast your pieces of sourdough and top them with the tapenade. Then sprinkle over a little parsley and freshly grated gala apple to serve. Voila!
Allergens: Wheat, Gluten, Mustard
TIP: You can pre-make the tapenade the night before you need it, but serve it at room temperature on the day.
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