Golden Beet & Tofu Ricotta Cream Bruschetta

Ever had golden beets? Beets tend to have a bad rap. Most people hear the word “beets” and want to run. We, on the other hand, think beets are delicious, beneficial to one’s health, and pretty dang, well…pretty!

Beets are high in immune-boosting vitamin C, fiber, and various essential minerals. The golden variety have a touch of sweetness, too! They’re super tasty, especially combined with agave nectar and pomegranate seeds to bring out that sweet flavor even more.

The inspiration for this meal came from a restaurant L served at. She always suggested an appetizer similar to this one (as well as another bruschetta with red beets) to her tables—yes, their eyes widened in disbelief as she recommended BEETS to them—but no guest was ever disappointed in this recommendation!

Golden Beets & Tofu Ricotta Cream Bruschetta3

Aside from roasting the beets, this dish takes only about 10 minutes to throw together. So pop open a beer, turn on some beats, and start cookin’ some beets!

1664 blanc

Beer pairing: Kronenbourg 1664 Blanc

We LOVE this French wheat beer. It’s almost always sold out whenever we try to order it during a night on the town. If you’re lucky enough to find Blanc in stores (check out Total Wine), it’s a perfect pairing for this bruschetta. Its light, fruity, and refreshing flavors compliment the beets and pomegranates. You’ve gotta try it.

For the Tofu Ricotta Cream:

1-16 oz package silken tofu
3 tbsp nooch
2 tbsp lemon juice
1 tsp garlic powder
1 tsp agave nectar
½ tbsp dried chives
½ tsp rosemary
S & P, to taste

For the Toppings:

3-4 golden beets, scrubbed and ends removed
Olive oil
1 ½ tsp agave nectar
¼ cup pomegranate seeds
2 handfuls fresh arugula
1 baguette, sliced into ½-¾ inch thick discs and toasted


Extra olive oil
Extra agave nectar
Balsamic glaze

Preheat oven to 375°F.  Coat beets lightly with olive oil, wrap in foil, and roast in oven atop baking sheet for 45-60 minutes. Once finished, allow to cool for at least 15 minutes then peel. Dice beets then coat in 1 ½ tsp agave.

For the tofu ricotta cream, combine tofu, nooch, lemon juice, garlic powder, 1 tsp agave, chives, rosemary, and s & p in a food processor or high-speed blender. Let set in fridge for 5-10 minutes.

To assemble, spread a spoonful of cream atop toasted baguette slice. Place a tiny clump of arugula overtop cream, sprinkle with beets and pomegranate seeds. Drizzle optional goodies of choice (we loved half olive oil & agave, the other half balsamic glaze). Enjoy!

Golden Beets & Tofu Ricotta Cream Bruschetta2

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