Roast Beet & Lentil Bruschetta – Lentils.org

Ingredients

• 1 multi-grain baguette (long enough to slice 30 pieces)
• 3 Tbsp (45 mL) canola oil (2 Tbsp/30 mL for baguette, 1 Tbsp/15 mL for beets)
• 3 1/2 cups (875 mL) peeled and finely diced beets
• ½ cup (125 mL) finely diced shallots
• 2 tsp (10 mL) honey
• dash, salt and ground black pepper
• 1 1/4 cups (310 mL) cooked green lentils
• 3 Tbsp (45 mL) red wine vinegar
• 2 Tbsp (30 mL) chopped fresh dill
• ¾ cup (175 mL) goat cheese
• 2 Tbsp (30 mL) thinly sliced chives (reserve some for garnish)