New logo small Recipes Recipes Collections Collections
12bcd2323cd6b4da9c65e9503eb8e5f56db4a693 data

Autumn bruschetta with roasted beetroot and walnuts

  • 5.0 Star
  • Timer Prep 15 min
    Cook 34 min
  • Chart 200.0 cal/
  • Chef hat Easy


Cut the ciabatta into 3 x 1cm slices per serving being made. Peel and cut the raw beetroots into small wedges. Roughly chop the walnuts. Finely chop the fresh flat-leaf parsley.


  1. 1 Heat the grill to high. Arrange the ciabatta slices in a single layer on a baking tray.
  2. 2 Grill for 1-2 minutes each side until toasted and golden.
  3. 3 Rub each slice with the cut side of a garlic clove and leave to cool.
  4. 4 Heat the oven to 200°C/400°F/gas 6/ (180°C for fan ovens).
  5. 5 Put the beetroot in a roasting tin and toss with the olive oil and thyme leaves; season well.
  6. 6 Roast for 25 minutes, then remove from the oven.
  7. 7 Add the walnuts to the beetroot and return to the oven for 5 minutes. Move on to the next step while you wait.
  8. 8 Meanwhile, make the dressing for the beetroot topping: whisk the sherry vinegar, walnut oil, mustard and honey together. Pour over the beetroot.
  9. 9 Spoon the beetroot mix over the ciabatta slices, sprinkle with flat-leaf parsley and top with Pecorino shavings.

1 Review

  • Izzy

    Excellent, made as a starter for friends and everyone loved it

  • Average per serving
  • Calories 200.0kCal
  • Fat10.0g
  • Saturated1.5g
  • Salt0.7g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg