Monday, April 12, 2010

Roasted beet crostini

At long last it’s time to bid adieu to winter’s earthy vegetables and welcome spring’s vibrant green treasures. But let’s first give our hearty old roots a proper send-off, shall we?

Say, in the form of this new take on an old favourite: Roasted beet crostini.

If you don’t remember how to roast beets, check this link. Once they’re cooked, just chop them up and toss with a bit of balsamic vinegar sweetened with a touch of brown sugar.

Next, preheat the broiler, slice up a crusty baguette and brush bread with olive oil. Toast slices until they become lightly browned crostini.

Top crostini with your prepared beets, some shaved Parmesan, and say hello to the first chives of spring.

Welcome back chives. We’ve missed you!