Roast Beet & Lentil Bruschetta

Directions

1. Preheat oven to 350˚F (180˚C). For the crostini pieces: Slice baguette into thin slices and lay onto a large tray. Brush a small amount of oil onto each slice and season with salt and pepper. Bake in oven for 8-10 minutes or until slightly golden. Remove from oven and transfer to a cool tray. Turn oven up to 375˚F (190˚C).
2. In a medium bowl, toss beets with shallots, 1 Tbsp (15 mL) oil, honey, and season with salt and a generous amount of black pepper. Spread the mix evenly on a parchment lined baking tray. Roast in oven until tender and slightly golden, approximately 25-35 minutes, tossing over half way through. In a medium bowl, toss roasted beets with cooked lentils, vinegar, dill, and season with salt and pepper.
3. In a separate bowl, stir chives with goat cheese. Reserve.
4. Assembly: Spread goat cheese evenly on top of the crostini. Place a spoonful of cooled roasted beet mixture on top and continue until all are complete. Garnish with chopped fresh chives and serve immediately.