Roast Beetroot Bruschetta

The ingredient of Roast Beetroot Bruschetta

• 3 beetroot bulbs roots and stems removed peeled cut into 1cm cubes
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• salt freshly ground black pepper
• 12 slices ciabatta
• 40g baby rocket leaves
• 50g feta crumbled

The Instruction of roast beetroot bruschetta

• preheat oven to 190u00b0c place beetroot in a roasting pan drizzle with half the oil and the vinegar season with salt and pepper bake in preheated oven stirring occasionally for 20 minutes or until tender set aside for 10 minutes to cool
• meanwhile preheat a chargrill on high brush ciabatta with remaining oil cook half the ciabatta on grill for 1 minute each side transfer to a serving platter repeat with remaining ciabatta
• place beetroot in a bowl add rocket and toss to combine spoon beetroot mixture among ciabatta sprinkle with feta and season with pepper to serve

Nutritions of Roast Beetroot Bruschetta

calories: 213 427 calories
calories: 6 grams fat
calories: 2 grams saturated fat
calories: 29 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 8 grams protein
calories: 6 milligrams cholesterol
calories: 370 02 milligrams sodium
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calories: nutritioninformation