Roasted Beetroot Bruschetta

Impress with this vegan roasted baby beetroot bruschetta on chargrilled bread.

The ingredient of Roasted Beetroot Bruschetta

• 2 bunches baby beetroots ends trimmed
• 1 3 cup 40g pecans coarsely chopped
• 1 orange
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp finely chopped chives
• 2 tsp wholegrain mustard
• 1 firm just ripe pear thinly sliced lengthways
• 1 bunch rocket leaves picked
• 1 stick celery thinly sliced diagonally
• 1 sourdough baguette cut diagonally into 2cm thick slices

The Instruction of roasted beetroot bruschetta

• preheat oven to 180c wrap each beetroot in foil and place in a roasting pan bake in preheated oven for 30 minutes or until tender add pecans to tray and bake for a further 5 minutes or until toasted remove from oven and set aside to cool use rubber gloves to peel each beetroot and set asidecut beetroot into thin wedges
• use a zester to remove rind from orange juice orange combine orange zest 1 tbs orange juice 1 tbs oil vinegar chives and mustard whisk to combine season with salt and pepper
• heat a chargrill pan on high lightly brush bread slices with remaining oil toast on chargrill for 1 minute each side or until lightly charred
• combine beetroot pecans pear and rocket and celery in a large bowl drizzle with dressing and toss to combine arrange on bread slices and serve immediately

Nutritions of Roasted Beetroot Bruschetta

fatContent: 452 905 calories
saturatedFatContent: 16 2 grams fat
carbohydrateContent: 2 2 grams saturated fat
sugarContent: 68 1 grams carbohydrates
fibreContent: 20 6 grams sugar
proteinContent: n a
cholesterolContent: 13 1 grams protein
sodiumContent: n a

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