Garlic-rubbed sourdough bruschetta topped with tender, buttered beet greens and succulent, oven-roasted beets. Glazed with a sweet balsamic reduction. Dairy-free.
Wash and remove any tough stems or leaves from the beet greens. Bring a pot of water to a boil and drop the beet greens in. Boil for 2-3 minutes and quickly transfer to a colander. Rinse with cool water and let drain while making bruschetta.
Cut two oval pieces of bread from each slice of country bread or sourdough to yield 6 crustless bruschetta. Brush the sides and tops of all the crostini with olive oil. Bake for about 15 minutes in a toaster oven or until nice and golden. You can also bake in a conventional oven at 375 degrees.
Remove the crispy baked bruschette and rub the top of each piece with a peeled, raw garlic clove. The rough surface of the toasted crostini will act as a fine grater for the garlic clove.
Gently melt vegan butter in a shallow sauce pan. Squeeze excess water from beet greens and add to pan with melted butter. Season beet greens lightly with salt and stir briefly until the tender greens are warm. Remove to a dish.
Add peeled and sliced roasted beets to same skillet used to season beet greens. Season lightly with salt and pepper and warm through.
Assemble bruschetta by topping each piece with buttered greens and seasoned beets. Drizzle with balsamic reduction. Serve at room temperature.
Notes
Make balsamic reductionIf you don't have a balsamic reduction on hand, you can easily make your own:Purchase premium, aged balsamic vinegar. Pour one cup into a small saucepan. Reduce to ½ cup by simmering at a low boil for 20-30 minutes. Watch carefully towards the end, as it can burn suddenly. I recommend using a measuring cup to tell when your reduction has reduced by half.The balsamic reduction will thicken slightly as it cools and stores safely for a week or two at room temperature. Refrigerate for longer periods of time.Balsamic reduction is delicious drizzled over all sorts of dishes. You'll be happy you took the time to make it!