ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beets and Preserved Lemon Bruschetta

Photo: Jeffrey Cross; Food Styling: Karen Shinto
Total time 20 mins
Yield Serves 8 (makes 16) (serving size: 2 toasts)
Salt-cured preserved lemon and chives add a lot of complexity to this simple appetizer. You can pick up the roasted beets at your specialty grocery store deli, or roast your own. If you're doubling or tripling the recipe for a party, you can set out the toppings and the grilled toasts brushed with olive oil to let your guests build their own.

Ingredients

  • 1 cup diced roasted beets
  • 1 to 2 tbsp. minced preserved lemon*
  • 2 tablespoons snipped chives, plus longer chive pieces for garnish
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 16 baguette slices, brushed with olive oil and grilled

Nutrition Information

  • calories 143
  • caloriesfromfat 31 %
  • protein 4.3 g
  • fat 5.3 g
  • satfat 0.8 g
  • carbohydrate 21 g
  • fiber 1.5 g
  • sodium 541 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine beets, preserved lemon to taste, snipped chives, and oil in a bowl. Season to taste with salt and pepper. Spread a heaping tbsp. of beet mixture on each baguette toast. Garnish with chive pieces.

  2. *Find preserved lemon at well-stocked grocery stores; salt-preserved Meyer lemons are especially delicious (you'll find them at robertlambert.com).