- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 190cal
- 7g fat (3.5g sat)
- 10mg chol
- 480mg sodium
- 25g carb
- 2g fiber
- 5g sugars
- 9g protein
Ingredients
- 3 red or golden beets
- 1 baguette, sliced on the diagonal
- 2 teaspoons olive oil, plus extra for brushing
- 1/2 cup fresh blueberries
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh chives
- 1 orange, zested (optional)
- Salt and pepper, to taste
- 5 ounces chèvre cheese, at room temperature
Directions
Preheat oven to 425° F. Wrap beets in foil and place on a baking sheet. Roast until tender, 40 to 60 minutes. Cool and peel off skins; cut beets into small cubes. Brush baguette slices with oil and place on a baking sheet. Toast until golden brown, flipping half way through, about 7 minutes.
In a small bowl, toss together beets, blueberries, 2 teaspoons oil, vinegar, chives, orange zest, salt and pepper. Right before serving, spread toasts with cheese and top with a spoonful of beet-blueberry mixture.
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