Sure to add a unique, festive take when serving food around the holidays! Not exactly what people will be expecting when you mention bringing over a candy cane dish. Or you can serve this year round, as it makes an excellent appetizer or delicious picnic treat when the weather is warmer and the food is best served outdoors. It's guaranteed to please any palette and intrigue the senses.
Preheat oven to 425.
Chop candy cane beets in 1" to 1.5" pieces to preserve the beautiful lines and color but also keep in sizing with your tomatoes.
Place chopped beets on parchment paper with pan for baking in the oven.
Drizzle with 1-2 tablespoons of olive oil.
Season beets either now or after they bake with one sprinkle of salt, pepper, and Italian seasoning, to taste.
Bake for 15-25 minutes. Keep checking those beets. They should be soft in the middle and have a golden, baked outside.
While those cook, chop your tomatoes. Add to a bowl.
Chop your fresh leaves of basil and add to the bowl of tomatoes.
Add your roasted candy cane beets to the bowl of tomatoes when done.
Mix into the bowl the chopped garlic.
Add the final sprinkle of salt, pepper, and Italian seasoning to taste. Stir.
Taste and serve as an appetizer alongside your favorite bread/crackers. Or top over pasta, bread, or salad greens to make more of a meal out of this delicious Candy Cane Bruschetta!