Recipe courtesy of Mario Batali
Print
Total:
2 hr
Prep:
15 min
Inactive:
1 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 pound beets
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 8 (3/4-inch) slices Italian peasant bread
  • 1/4 pound Parmigiano-Reggiano

Directions

Preheat the oven to 400 degrees F.

Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely.

Preheat the grill or broiler.

In a medium-sized mixing bowl, combine the beets, vinegar, oil, caraway seeds, chives, and salt and pepper.

Grill or toast the bread until crispy and golden brown. Top each slice with some of the beet mixture, then grate some cheese over each piece. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Roasted Beet Salad

Recipe courtesy of Tia Mowry

Roasted Beet Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Trending Videos

Brunch Bonanza

So Much Pretty Food Here