Blueberry-Beet Bruschetta

Blueberry-Beet Bruschetta

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  • Each serving
  • 190cal
  • 7g fat (3.5g sat)
  • 10mg chol
  • 480mg sodium
  • 25g carb
  • 2g fiber
  • 5g sugars
  • 9g protein


  • 3 red or golden beets
  • 1 baguette, sliced on the diagonal
  • 2 teaspoons olive oil, plus extra for brushing
  • 1/2 cup fresh blueberries
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh chives
  • 1 orange, zested (optional)
  • Salt and pepper, to taste
  • 5 ounces chèvre cheese, at room temperature


Preheat oven to 425° F. Wrap beets in foil and place on a baking sheet. Roast until tender, 40 to 60 minutes. Cool and peel off skins; cut beets into small cubes. Brush baguette slices with oil and place on a baking sheet. Toast until golden brown, flipping half way through, about 7 minutes.

In a small bowl, toss together beets, blueberries, 2 teaspoons oil, vinegar, chives, orange zest, salt and pepper. Right before serving, spread toasts with cheese and top with a spoonful of beet-blueberry mixture.

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