Carrot & Beet Bruschetta Toasts
with Lemony Ricotta and Radish-Arugula Salad
Carrot & Beet Bruschetta Toasts
Crisp toast topped with creamy lemon ricotta, sweet carrots and beets, finished with a peppery radish-arugula salad for a bright, colorful bite.
Ingredients
For 2 servings
- 2 ounce Arugula
- ½ ounce Basil
- 1 unit Carrots
- 2 unit Demi-Baguette
- 2 clove Garlic
- 1 unit Lemon
- 1 unit ounce Pre-Cooked Beets
- 3 unit Radishes
- 8 ounce Ricotta 8oz
Additional Ingredients
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time30m
Calories560
Protein22g
Carbs72g
Fat22g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the ricotta for a creamy plant-based spread or whipped tofu seasoned with lemon and herbs. For gluten-free, use gluten-free toast or flatbread instead of the bread base; the rest is easy to keep vegetarian.
What to serve with it
Serve with a light tomato soup, a grain salad, or roasted potatoes to make it feel more like a full lunch. A crisp white wine or sparkling water with lemon also suits the bright, savory flavors.
You might also like
Smoky Black Bean and Caramelized Sweet Potato Tacos
45 min764 cal
Cannellini Bean Toasts
30 min569 cal
Roasted Veggie Tostadas
30 min793 cal
Wild Mushroom Fettuccine
30 min599 cal
Roasted Beet & Lentil Salad
30 min691 cal
Spinach & Ricotta Ravioli
45 min907 cal
Rosemary Ricotta Flatbread
35 min768 cal
Chipotle Black Bean Tacos
30 min715 cal