Roasted Beet Crostini with Zucchini Flowers

Name: Roasted Beet Crostini with Zucchini Flowers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 454 grams medium beets (about , preferably a mixture of red and yellow; 9 inches thick slices of Italian country bread; 0 teaspoons crushed red pepper; 59 milliliters extra-virgin olive oil; 1 teaspoon finely chopped rosemary; 8 servings Salt and freshly ground black pepper; 6 larges zucchini flowers, torn into 1/2 -inch-wide strips

The recipe Roasted Beet Crostini with Zucchini Flowers is ready in around 45 minutes and is definitely an amazing vegan option for lovers of Mediterranean food. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 120 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a very reasonably priced hor d'oeuvre. Head to the store and pick up olive oil, beets, salt and pepper, and a few other things to make it today.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Loosely wrap the beets in foil and roast for about 1 hour, or until tender.

Ingredients you will need

Beet

Wrap

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Aluminum Foil

Let cool slightly, then peel the beets and cut them into 1/2 -inch dice.

Ingredients you will need

Beet

Combine the beets with 2 tablespoons of the olive oil, the vinegar, rosemary, crushed red pepper and a generous pinch each of salt and black pepper.

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Salt And Pepper

Red Pepper Flakes

Olive Oil

Rosemary

Vinegar

Beet

Heat a grill pan. Lightly brush the bread on both sides with the remaining 2 tablespoons of olive oil and grill until crisp and golden. Fold the zucchini flowers into the beet mixture, divide evenly among the grilled bread slices and serve.

Ingredients you will need

Zucchini Blossoms