Roasted beet and Parmigiano bruschetta from The Babbo Cookbook by Mario Batali

  • caraway seeds
  • chives
  • balsamic vinegar
  • Italian bread
  • beetroots
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on April 23, 2012

    I love beets and bought a bunch of huge golden beets so I decided to try this recipe.The beets were roasted for about an hour and a half in a 400F oven. They were peeled, cooed to room temperature, then diced and seasoned with olive oil, balsamic vinegar, salt, pepper, chives, and fennel seeds (the original recipe calls for caraway). The beets are arranged on a toasted slice of rustic bread (I used country levain bread from a local bakery), then topped with shaved parmigiano (I started grating the cheese with a microplane, didn't like the look, and finished with a knife to cut thin slices of cheese - much better). This is delicious. Make sure to use plenty of vinegar. Picture on eGullet:

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