This Strawberry-Beet Bruschetta is Perfect as an Appetizer or Dessert
Vibrant fruits and veggies combine to create a mouth-watering spring snack.
This post is sponsored by TruGreen, written by me and owned by HGTV.
A bruschetta bar is the perfect menu for a casual garden party. We skipped the traditional tomato and basil and opted for something a little sweeter with tangy flavors of the season. This strawberry and beet mixture is the perfect spring topper for bruschetta. Spread on some mascarpone for a snack that can even double as dessert.
- 3 medium beets
- 2 1/2 cups strawberries
- 1/4 cup beet greens
- 1/2 cup chopped walnuts
- 1/2 cup olive oil
- 4 tablespoons balsamic vinegar
- 1/2 teaspoon honey
- baguette, sliced
Preheat broiler to high, and place bread slices on a broiler pan. Char bread on each side under hot broiler. Be sure to keep an eye on it! Drizzle toasts with oil.
Wash all produce, making sure to saturate the beet greens to remove any grit off the leaves.
Cut the ends off the beets and peel. Reserve the beet greens for garnish.
Put beets in a small saucepan with enough water to cover the beets, then simmer or slow boil for 50 minutes or until you can pierce the beets with a fork.
While the beets cook, prepare strawberries and mix dressing. Cut the tops off the strawberries and slice. Combine olive oil, balsamic vinegar and honey in a bowl and whisk. Set aside.
Cut beet greens into ribbons.
Once beets are done, cut into small cubes.
Toss all ingredients together in a bowl with the exception of the greens and walnuts. Save walnuts and beet greens, and add them right before serving.
Top bruschetta with the mascarpone then the strawberry-beet mixture. Yum!
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