Beetroot Bruschetta
By Esther Boateng
Upgrade your bruschetta by adding three-beet powder, olive oil, and a dash of probiotic hot sauce. I prefer to use Roma or cherry tomatoes, but any type of juicy ripe tomato will do the job. Just remember to drain off any excess liquid from the tomatoes to avoid soggy toast. I like to spread cream cheese or cottage cheese on my sourdough before topping with tomatoes, but this is optional.
Beetroot Bruschetta
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MAIN

Ingredients
2 garlic cloves, crushed
- 5-6 medium tomatoes, washed and diced
- 2 Tbsp. onion, diced
- 1/4 cup basil or tarragon, chopped
- 1 Tbsp. fresh lemon juice
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1/2 tsp. Dr. Cowan’s Garden Organic Three-Beet Powder
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1/2 tsp. Dr. Cowan’s Garden Organic Root Medley Powder
- 1/2 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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1/4 tsp. Dr. Cowan’s Garden Organic Turmeric Root Powder
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Pinch Dr. Cowan’s Garden Organic Pepper Salt
- scoop cream cheese or cottage cheese (optional)
- 2 slices sourdough, toasted
-
dash Jaya Raw Fermented Probiotic Hot Sauce
-
drizzle Dr. Cowan’s Garden Olive Oil
- edible flowers (optional)
Directions
Crush 2 small garlic cloves.
- Dice tomatoes.
- Dice onions.
- Chop basil or tarragon.
- To a small bowl add tomatoes, onions, crushed garlic, basil or tarragon, and lemon juice and mix.
- Add three-beet, root medley, wild ramp, turmeric and pepper salt powders to the tomato mixture.
- If you’re using cream cheese or cottage cheese, spread it on the toasted sourdough slices.
- Top with the tomato mixture.
- Garnish with a dash of hot sauce and drizzle with olive oil.
- Sprinkle with edible flowers (optional) and enjoy.