Recipe - Roasted Balsamic Beet Brushetta

6 tablespoon Plain lowfat yogurt
1 tablespoon Chopped fresh mint
1 tablespoon Chopped fresh chives
Plus extra for garnish
6 md Beets with greens
2 tablespoon Olive oil
3 Cloves garlic; minced
1 tablespoon Chopped rosemary
1 pn Cayenne; (optional)
Salt; to taste
Freshly ground black pepper;
to taste
1 small Red onion; thinly cut or sliced up
1 Baguette
Cut on the diagonal into
1inch slices
1 tablespoon Light brown sugar; up to 2
1 tablespoon Balsamic vinegar; up to 2

6 TO 8 SERVINGS LACTO

This appetizer showcases the earthy, sweet flavor and vibrant color of
roasted beets.

In small bowl, combine yogurt, mint and chives. Cover and refrigerate.
Preheat oven to 400 F.

Cut beet greens off beets and set aside. Thoroughly scrub beets; cut off
both ends. In large bowl, combine oil, garlic, rosemary, cayenne, salt and
pepper. Place beets in bowl and mix to lightly coat. Place beets on baking
sheet (reserve marinade) and bake, tossing occasionally, until tender, 45
to 55 minutes.

While beets are roasting, wash and remove stems from greens and chop. In
heavybottomed saute pan, heat reserved marinade. Add onion and saute until
soft, about 6 minutes. Add greens and cook until greens are thoroughly
wilted, about 3 minutes. Remove from heat and season with salt and pepper.
Place bread slices on baking sheet and toast on both sides, about 3
minutes. When beets have cooled (you may peel them if desired), cur in half
and thinly slice. Place in medium bowl and add brown sugar and vinegar.
Toss and season.

To serve, place a generous amount of beet greens on top of toasted bread.
Top with beets and garnish with yogurtherb dressing and a sprinkle of
chives.

PER SERVING: 224 CAL.; 7G PROT.; 5G TOTAL FAT (1G SAT. FAT); 390 CARB.; 2MG
CHOL.; 402MG SOD.; 3G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 22

Converted by MM_Buster v2.0l.