A beautiful mix of purples, whites and greens all atop crunchy bruschetta. The Beetroot Bruschetta Salad is a perfect light lunch for beetroot lovers.
1 tbsp Mellow Yellow Balsamic Vinegar Dressing
6 slices of bread
Mellow Yellow Rapeseed Oil
125g soft goats cheese or cream cheese
Watercress or rocket salad
Pre-heat your oven to 180°C.
Peel and slice the beetroot (cut slices into quarters). Drizzle the Balsamic Vinegar Dressing into an oven proof dish and coat the beetroot. Roast for 30 minutes until soft (check and turn half way).
Place the slices of bread on a baking tray and brush both sides with Mellow Yellow Rapeseed Oil. You may want to lightly season with salt.
Cook for a few minutes until brown, check and turn half way.
Cut the goats cheese into cubes and place on top of the bruschetta.
Then place the beetroot on top of the cheese and roast in the oven for a few minutes.
Create a bed of salad and pop the warm bruschetta on top. Drizzle over the Balsamic Vinegar Dressing.