Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios
Aug 13, 2026
A wonderful Bruschetta with bold beautiful colors over a creamy layer of lemony feta cheese. Topped with pistachios and herbs. The ultimate Roasted Beet and Lemony Feta Bruschetta – a 3 bite appetizer!
SEE ALL RECIPES: Three Summer Bruschetta Recipes for Entertaining and Beyond
Bruschetta is an Italian antipasto (appetizer) that was originally created to salvage stale bread and showcase the flavors of olive oil.
To Roast Beets:
Preheat oven to 400 degrees. Scrub beets and dry. Add each color to a large sheet of heavy foil. Add a teaspoon of olive oil and a pinch of salt. Close the foil tightly. Roast for 45 minutes to1 hour depending on size. Check doneness with a small sharp knife.
Cool slightly and nudge off the skins with your fingers or the back of a small knife.
Add all ingredients to a 3.5 cup food processor (the one I use!) Cream until silky smooth, scraping down sides with a rubber spatula.
The Secret to the Best Bruschetta:
- Simple Ingredients of the Highest Quality!
Includes: The Bread, The Olive Oil, The Garlic and Topping Ingredients
- Garnishes are your Friend
Not just to look pretty – garnishes are added for flavor!
- Use Peak Season Vegetables – consider visiting a Farmers’ Market and shopping locally
- Consider the Bread: I have used Sourdough Baguette and Ciabatta Baguette
Use what you love – a sturdy Rustic Italian Bread is nice too
- The Size of the cut Bread?
Bruschetta are usually a 3 bite affair, so I look for long somewhat thin baguettes
and slice them 1/2 inch thick. Other sliced breads can simply be cut into 3- 4 bite servings
- Grill or Toast the Bread?
I do both! Two of these recipes I grilled the bread, one, oven toasted
Best Way to Grill Bread for Bruschetta?
- I grill outdoors in nice weather – although a cast iron grill pan works nicely too
- How To: Brush cut bread with a good quality extra virgin olive oil. No need to saturate the bread, just a good brushing
Grill over medium high heat – watching until toasty with strong grill marks.
Off the Grill – Immediately rub a cut piece of garlic over the warm toast bread
Enjoy these 3 – 4 bite wonders!
Karen
ALSO SEE:
Recipe: Steamed Baby Beets with Garlic Scape Vinaigrette
and
Recipe: Karen’s Roasted Beet Dip with Za’atar Bread Flatbreads
See all my SUMMER Recipes here!
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Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios
Ingredients
Whipped Lemon Feta:
- 2 1/2 ounces feta cheese , (just shy of 1/2 cup) room temp.
- 5 teaspoons Greek Yogurt, (can use room temp. cream cheese)
- 1/4 teaspoon lemon rind, chopped
- 1 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Bread:
- 8 1/2 inch slices ciabatta baguette*, or your favorite baguette
- 2 teaspoons extra virgin olive oil
- 1 medium garlic clove, peeled, cut in half
Toppings:
- 8 tablespoons roasted beets, I use golden and red ruby
- 1 tablespoon shelled pistachios , chopped
- 1 tablespoon fresh herbs, your choice: oregano, dill, parsley, chives or basil
Instructions
Whipped Lemon Feta:
- Place room temperature feta with yogurt, lemon rind, lemon juice and garlic powder in a small 3 1/2 cup food processor. Process for one minute, scrape down sides with a rubber spatula. Do this 4 times until very smooth and creamy.
Bread:
- Preheat oven to 400 degrees. Cut baguette into 1/2 inch thickness – can cut slightly on an angle. Brush with the EVOO. Place on. baking tray and cook until crisp, about 5 – minutes (but not hard.) Immediately rub cut garlic on bread (oiled side.) This is optional, but I love.
Toppings and Finishing:
- Add 1 tablespoon of the Whipped Lemon Feta on each baguette. Cut beets into 1/3 inch cubes – add a portion on top of each bruschetta. Brush with some EVOO id desired. Sprinkle with a little sea salt, top with the chopped pistachios.Add herbs for garnish… and flavor. Use small leaves or buds, or can slice thinly. Enjoy!
Notes
Recipe can be made ahead and assembled right before your gathering. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
