Roasted beetroot bruschetta recipe

• 1 beetroot
• 1 tbsp balsamic vinegar dressing
• 6 slices of bread
• 1 splash rapeseed oil
• 125 g (4.4oz) goat's or soft cheese
• 2 handfuls watercress or rocket salad leaves

1. Firstly, preheat your oven to 180C.
2. Next peel and slice the beetroot and place in a oven proof dish, drizzle with the balsamic vinegar dressing and toss the beetroot until its coated.
3. Roast for 30 minutes until soft (check and turn half way).
4. Now prepare the bruschetta.
5. Place the slices of bread on a baking tray and brush both sides with rapeseed oil.
6. Season to taste and cook for a few minutes until brown, remembering to check and turn half way.
7. Cut the goats cheese into cubes and place on top of the bruschetta.
8. Then place the beetroot on top of the cheese and roast in the oven for a few minutes.
9. Arrange the salad on your plate and place the bruschetta on top.
10. Finish with a drizzle of balsamic vinegar dressing.

beetroot, balsamic vinegar dressing, bread, rapeseed oil, goats, salad leaves

Taken from www.lovefood.com/guide/recipes/46672/roasted-beetroot-bruschetta-recipe (may not work)