BY: JANET CRAIG
Nothing says fall like root vegetables right? Janet Craig brings you a new take on beets – the reddest vegetable of them all – with a beet bruschetta recipe that will blow your mind!
The easiest way to do this recipe is with canned beets, but if you like them fresher, check out these ways how to cook beets, HERE.
- 2/3 cup of balsamic vinegar reduced down to 1/3 cup in small saucepan on medium heat until syrupy. Find out how, HERE
- 1 tsp garlic powder
- 1 can of beets drained & chopped
- Feta cheese or goat cheese
- Bread for toasting, baguettes work well