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Carrot & Beet Bruschetta Toasts

Carrot & Beet Bruschetta Toasts

with Lemony Ricotta and Radish-Arugula Salad

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Rated 2.9 / 4out of 1746 ratings
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Traditional bruschetta is a simple dish made with grilled bread, tomatoes, and olive oil. It’s almost like the Italian version of chips and salsa. For a delicious spin, we’re using roasted beets and carrots in lieu of tomatoes. A layer of lemony ricotta is the true star of the show.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Pre-Cooked Beets

2 ounce

Arugula

2 unit

Demi Baguette

(ContainsWheat, Milk)

½ ounce

Basil

8 ounce

Ricotta 8oz

(ContainsMilk)

3 unit

Radishes

1 unit

Lemon

1 unit

Carrots

2 clove

Garlic

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343.04 kJ
Calories560 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber10 g
Protein22 g
Sodium768 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

Prep and roast the carrots: Wash and dry all produce. Preheat the oven to 400 degrees. Peel and dice the carrot into ¼-inch cubes. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, tossing halfway through cooking, until soft and golden brown.

Prep the remaining ingredients
Prep the remaining ingredients
2

Thinly slice the baguettes on a diagonal. Thinly slice the radishes. Thinly slice the basil leaves. Zest, then halve the lemon. Dice the beets into ¼-inch cubes. Mince or grate ¼ teaspoon garlic.

3

Roast the beets: With about 10 minutes left on the carrots, add the beets to the baking sheet and cook for about 10 minutes, until the beets are heated through.

Make the lemony ricotta
Make the lemony ricotta
4

In a medium bowl, combine the ricotta, 1 teaspoon lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Make the bruschetta toppings
Make the bruschetta toppings
5

Once done, place the roasted carrots and beets into a medium bowl and toss with a drizzle of olive oil, a squeeze of lemon juice, a pinch of garlic (to taste), and a pinch of salt and pepper. Place the baguette slices on the baking sheet and place in the oven for 3-5 minutes to toast.

Assemble the bruschetta toasts
Assemble the bruschetta toasts
6

Spread each toast with the lemony ricotta and top with the bruschetta toppings and basil leaves. Toss the arugula and radishes with a drizzle of olive oil and a squeeze of lemon juice in one of the empty bowls. Season the radish- arugula salad with salt and pepper and serve alongside. TIP: If you have any extra roasted veggies, you can toss them into the radish- arugula salad. Enjoy!!