Roasted Beet and Corn Bruschetta

Lula Cafe in Chicago has a beet bruschetta that I've long prized as the ideal beet preparation. With a a beautiful bounty of beets appearing in our CSA this week, I thought to make something similar. Does this mean I'm missing Chicago? I'm not sure. So far, I like our new home very much. I think, mostly, that I was missing beets as it's been months since I ate one.

For this bruschetta, I cooked just from the farm box, making this a super seasonal celebration of a bruschetta with beets (as I've mentioned!), corn, scallions, and a red chile pepper.

It could not have been better. I loved it all the way through and found myself wishing I'd made a double batch.

3 small beets
1 ear corn
2 whole scallions, chopped
1 small hot pepper (red chile, jalapeño, hungarian hot wax, or the like), finely chopped
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon coarse salt

1/2 loaf italian bread, cut into 3/4 inch slices
olive oil
1 clove garlic, cut in half crosswise

Preheat your oven to 425° F.

Trim the beets so just about a 1/4 inch of the stem remains attached to the root (But save the greens! They can be cooked, deliciously, like other greens!). Place the beets in a small baking dish with about a 1/4 inch of water. Cover tightly with foil.

Wrap the ear of corn--husk and all--in foil.

Place the beets and the corn into the oven and bake for about 30 minutes. The beets should be easily pierce-able with the tip of a knife but not mushy. I like my beets a little on the firm side; cook yours longer if you like a softer beet. Likewise if you only have larger beets (stick the corn in for the last 30 minutes or so if that's the case).

Carefully peel the corn and beets. Then cut the kernels from the cob, chop the beets into 1/4 inch cubes, and combine these vegetables in a medium bowl with the scallions, pepper, olive oil, vinegar, and salt. Let sit for at least 15 minutes.

Meanwhile, place the sliced bread on a cookie sheet. Brush with olive oil. Place this in the oven (still hot from roasting the beets and corn), then turn the heat off. Bake until toasty, about 10-15 minutes. Immediately afterward, rub the cut clove of garlic onto the hot bread. This will melt the garlic a bit and lightly flavor the toast.

Serve the toasts with a good helping of the beet-corn mixture.

Serves four as an appetizer, two as a meal.