Multicolored beet, whipped goat cheese, picked field greens and balsamic bruschetta

Creating a beautiful dish that will please a crowd or your family and friends is achievable with just a few quick tips and easy-to-follow steps. One of my beliefs is that people eat first with their eyes; therefore, I love to create food that is vibrant, fresh and, of course, delicious. Taste to me is equally if not more important so I always encourage seasoning and tasting as you go. This simple beet and whipped goat cheese bruschetta is served on a multigrain baguette, topped with juicy blood oranges, tri-colored beets, balsamic glaze, and picked garden greens.



1 14 oz. Multigrain Baguette

10 oz. Goat Cheese

1 Lemon, zested and juiced

¼ c. Whipping Cream

1 lb. Baby Red Beets

1 lb. Baby Golden Beets

½ lb. Baby Candy Stripe Beets (optional)

2 Blood Oranges

4 oz. Petite Salad Greens

¼ c. Balsamic Reduction

3/4 c. Extra Virgin Olive Oil



Let Goat Cheese soften. Separate beet root from stem. Wash beets and place in a steamer. Steam until soft and cooked through, approximately 25 minutes. Reserve beet greens for another use (they are amazing sautéed.)

In the meantime, place goat cheese and whipping cream in a bowl. Add lemon zest and season with 1 tsp. salt. Whip until soft and fluffy and reserve in refrigerator.

Slice bread ¾ inches thick. Place 1/8 c. olive oil in skillet and toast bread until light golden brown on both sides, reserve. Take beets out of the steamer. When they are warm, carefully peel skins away with a paper towel being careful to leave long root intact. Cut root away from beet and reserve for garnish. Cut beets into bite-size pieces and keep in separate bowls. Mix ½ c. olive oil and lemon juice together and divide between beets. Season beets with a generous amount of salt and pepper.

Peel blood orange and cut into segments, and cut again into bite-size pieces. Reserve in a small dish. Dress picked salad greens with 1 tbs. olive oil and toss with a pinch salt and fresh pepper. Place toasted bread on serving platter. Spread goat cheese on top. Place beets on top of cheese mixture, starting with red beets first. Arrange 3 pieces of orange segments on each slice. Garnish with beet roots and picked salad greens. Drizzle with balsamic glaze and enjoy!


Picture 1

Place toasted bread staggered on a serving platter. If you can, choose a rustic wood-style platter to enhance the farm-to-table feel. A nice white platter would work equally as well and will contrast nicely with the beets. Spread whipped goat cheese on top. Tip: While spreading, make peaks with the goat cheese to create dimension and height. This way, when you place the beets on top, it will create visual interest. 

Picture 2

Place seasoned beets and blood orange segments on top of goat cheese. Tip: Place red beets down first; then, place other beets and blood orange segments on top. This will prevent red beets from bleeding into other ingredients.

Picture 3

Place picked salad greens and beet root tips on top. Tip: I try and choose leaves that are curly and look interesting to create a more whimsical effect. You want to place them deliberately to create dimension but being careful not to cover beets up.

Picture 4

Drizzle with balsamic glaze and enjoy!