Bruschetta with Pickled Hot Beets and Goat Cheese

by Editorial Staff

I really love beets and goat cheese – so it’s not surprising that I prepared this wonderful snack for my friends. I recommend it now to you too))):

Ingredients

  • 1/2 lemon juice
  • 2 tablespoon / L wine vinegar
  • 1/4 cup olive oil
  • a pinch of pepper salt
  • 1 chile
  • 2 cloves of garlic
  • 1 teaspoon cane sugar/honey
  • 1 teaspoon balsamic
  • 1/2 teaspoon mustard and coriander seeds
  • 1 teaspoon thyme
  • baguette
  • goat cheese

Directions

  1. We bake the beets the day before in foil at 200 C until tender. Meanwhile, mix all the ingredients (chop the chili, crush the garlic, heat the grains in a pan)
  2. Peel the still hot beets and cut them into small pieces. Transfer to a jar, pour over the marinade, and leave to marinate for 3-4 hours, stirring occasionally.
  3. The beets will be ready in a day, they can be stored for up to 10 days in the refrigerator.
  4. Dry the baguette in the oven or grill, put the marinated beets, pour a little marinade.
  5. Cut the cheese into thin slices, put it on top of the bar, and serve!

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