Goat Cheese Bruschetta with Beetroot & Yogurt Salad
From the Open Sandwich Series of Vegetarian Lunch Ideas
Developing vegetarian lunch ideas has become a passion of mine. I predominantly focus on creating vegetarian lunches that require just a few ingredients, the least amount of cooking, and are relatively quick & easy to make. I mostly enjoy highlighting the beauty and color of fresh produce and creating both beautiful and healthy dishes.
The beetroot and yogurt salad included in this recipe was taken from a wonderful vegetarian magazine-like book called , a great vegetarian cookbook by Jenny White that showcases 170 simple dishes in a very handsome format and vibrant color photographs. If you are a vegetarian food enthusiast (particularly if you enjoy cooking but don´t want to spend the whole day in the kitchen) I really recommend it. Vegetarian Recipes with Just 3 or 4 Ingredients
In this article, I wanted to construct a vegetarian lunch that incorporated the original beetroot & yogurt salad and had its pretty shade of pink as the main focus. Following my cooking premises, I added two more no-cook healthy ingredients and created the final “Goat Cheese Bruschetta with Beetroot & Yogurt Salad”, which was inspired by Jenny White, and ended up being a great vegetarian lunch idea which I nicknamed “The Ode to Vitamin B” (see nutritional Information in the bottom of this article).
Cook Time for Beetroot & Yogurt Salad
- Change the presentation by grating the beetroot instead of dicing it.
- You can also make a Raw Beetroot & Yogurt Salad: leave the beetroots uncooked and finely grate them.
For the Beetroot & Yogurt Salad
- 2 raw beetroots, washed and trimmed
- 250g/73lb/1.1cups thick and creamy plain yogurt
- 1 garlic clove, crushed
- fresh dill leaves, for garnish
Other Serving Suggestions
The Beetroot & Yogurt Salad can be used as a topping for the goat cheese bruschetta, but it can also be used as a yogurt dip, similar to the popular Greek cucumber-yogurt dip “Tzatziki”, and eaten with warm pita bread or crusty loaf.
- Steam the beetroots in a covered steaming pan until tender but not mushy or soft (about 35-40 minutes).
- Drain and refresh under cold running water, then dry them, peel off the skin and dice the beetroots.
- In a bowl, beat the yogurt with the garlic and season with salt and pepper. Add the beetroot and mix well. Garnish with dill leaves.
Goat Cheese Bruschetta with Beetroot & Yogurt Salad
For the Goat Cheese Bruschetta with Beetroot & Yogurt Salad
Ingredients (per serving)
- about 50g/1.76oz Goat Cheese
- 2 Slices of Rye Bread
- 2 big scoops of the above described Beetroot & Yogurt Salad
- fresh dill leaves for garnish
I suggested a dark rye bread for the bruschetta because it has a harder texture –which I love in bread- and it goes very well with the dry, slightly acidic creaminess of the goat cheese, and the sweetness of the beetroot. However, you can chose any bread you are inclined to and make variations to see which one you like the most.
- Toast the rye bread slices.
- Spread both toasts with goat cheese and you have your “goat cheese bruschetta”.
- Top each “goat cheese bruschetta” with a big scoop of Beetroot & Yogurt Salad.
- Garnish with a few dill leaves.
Optional: sprinkle with a few drops of extra virgin olive oil to give the final touch.
Variety of Whole Grain Bread
Homemade Yogurt, Better Yogurt
How to Make Yogurt - Step-by-Step Guide with Pictures by Livelonger
Making yogurt at home is easy, and does not require any special equipment. I've made yogurt dozens of times using this method, which I describe step-by-step with photos. Save money and have fun making your own yogurt!
The Odd to Vitamin B: Nutritional Information
Every time one looks at the nutritional value of vegetables and fresh produce, it is not surprising to find a long list of vitamins and minerals included. The tinny building blocks of our general health and beauty are always present in one degree or another. Nevertheless, in the case of beetroot, in addition to being a rich source of potent antioxidants, magnesium and Vitamin C, I was taken aback by its high folic acid content (also known as Vitamin B9 or folate).
It turns out that beetroots contain a nutrient called “betaine”, which plays an important role in cardiovascular health. It functions in conjunction with vitamins from the B complex -namely folic acid (B9), B6 and B12-, to reduce the concentration of homocysteine, which occurs naturally in our body, but can be harmful to the blood vessels, and thus contribute to the development of heart disease, stroke and peripheral vascular disease.
Yogurt is also nutritionally rich in Vitamin B2, B6 and B12, and contributes to the "Vitamin B Ode" in its own right. It also has a high calcium content, which, increased by the calcium in the goat cheese, and grouped with the magnesium from the beetroot, gives grate stabilizing potential for our nervous system (good for healthy sleep patterns).
Manny people are scared of using the full fat version of yogurt; however, 100g/3.5oz of full fat yogurt only have 3.3g of fat.
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