Beet Bruschetta

Beet Bruschetta

By: Meet Your Vegetables Interns


  • 3 beets, green tops removed and scrubbed clean
  • 1 medium-sized tomato (optional)
  • 1/2 bunch of basil
  • 2-3 Tablespoons balsamic vinegar
  • 3 Tablespoons olive oil
  • Salt & pepper to taste
  • Optional: walnuts, garlic, yogurt topping, grated or soft cheese
  • Bread slices


Grate the beets with a cheese grater and chop the tomato and basil. Combine in a large bowl along with the vinegar, olive oil, salt, and pepper. Set aside to allow the flavors to mingle. Meanwhile, brush the bread slices with olive oil and toast until golden brown. Spoon the beet mixture onto the bread generously and drizzle the remaining juices on top.

One cup of raw beets provides about 60 calories, 4g of fiber, 2g protein, and 6% of the recommended daily value of iron. It is also a good source of antioxidants, which can protect against heart disease and stroke.

Beets are available at the Mill City Farmers Market close to year round and they are at their peak in the summer and fall. Beets come in colors ranging from red to yellow to striped and grow in a variety of shapes as well. They have a sweet, earthy flavor that is delicious raw or roasted!

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