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Lentils.org

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Roast Beet & Lentil Bruschetta

Prep Time: 10 Minutes

Total time: 50 Minutes

Servings: 30

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 multi-grain baguette (long enough to slice 30 pieces)

    3 Tbsp (45 mL) canola oil (2 Tbsp/30 mL for baguette, 1 Tbsp/15 mL for beets)

    3 1/2 cups (875 mL) peeled and finely diced beets

    ½ cup (125 mL) finely diced shallots

    2 tsp (10 mL) honey

    dash, salt and ground black pepper

    1 1/4 cups (310 mL) cooked green lentils

    3 Tbsp (45 mL) red wine vinegar

    2 Tbsp (30 mL) chopped fresh dill

    ¾ cup (175 mL) goat cheese

    2 Tbsp (30 mL) thinly sliced chives (reserve some for garnish)


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.

Nutritional Information

  • Serving Size: 1 piece
  • Per serving:
  • Calories 60
  • Total Fat 3 g
  • Saturated Fat 1.5 g
  • Cholesterol 5 mg
  • Carbohydrates 6 g
  • Dietary Fibre 1 g
  • Sugar 2 g
  • Protein 3 g
  • Sodium 60 mg
  • Potassium 100 mg
  • Folate 33 mcg