Beet bruschetta with dilly sour cream on toast points

Borscht-etta (Beet Bruschetta with Dilly Sour Cream)

Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 6-8 toasts

Why This Recipe Exists (And Why I Love It)

You know those magical little moments in the kitchen where creativity just takes over? This recipe was born out of one of those divine culinary accidents. I was slicing a gorgeous Chioggia beet (you know, those red-and-white ringed beauties?) when I realized: these slices were not slicing. They were thick. Clunky. Unruly.

So I pivoted. Into matchsticks. Then into a neat dice. And as I stared down at those candy-striped cubes, it hit me: borscht meets bruschetta. A match made in cross-cultural heaven. And thus: “Borscht-etta” was born — a bright, punchy garden appetizer that combines the tangy, vinegary vibes of Eastern European borscht with the herby, toasted charm of Italian bruschetta.

This isn’t your average toast situation. Think balsamic-marinated beets piled onto garlicky toast points, finished with a dilly sour cream drizzle. The result? A total flavor bomb with garden elegance and your new favorite way to make beets the main event.

What’s bruschetta? An Italian appetizer made with toasted bread rubbed with garlic, topped with chopped tomatoes, olive oil, and herbs. It’s all about fresh ingredients on crusty bread.

And borscht? A traditional Eastern European soup made with beets (usually cooked with vinegar, potatoes, cabbage, and sometimes beef), often served with sour cream. It’s tangy, earthy, and iconic.

Why You’ll Love This Recipe

This appetizer is beautiful enough for a dinner party but easy enough to whip up on a weeknight. I love the way it uses raw beets for crunch and freshness, no roasting needed.

  • A fresh and unexpected way to serve garden beets
  • Bright, vinegary flavor with creamy dill counterpoint
  • No roasting or peeling required if using Chioggia beets
  • A dinner party-worthy appetizer with minimal effort
  • Naturally vegetarian and easily adapted

Ingredients

From the Palate Patch Garden

Beets

Ingredients to make marinated beets on toast pointsMarinated Beets:

  • 1 cup raw Chioggia beets, diced
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • Salt and pepper, to taste
  • ¼ cup fresh basil, thinly sliced

Toast Points:

  • 1 baguette (I used a ciabatta demi-baguette)
  • ¼ cup olive oil
  • 1 garlic clove, finely minced

Dilly Sour Cream:

  • ¼ cup sour cream (or Greek yogurt)
  • 3 tbsp chopped fresh dill
  • 1 tsp lemon juice
  • Salt and pepper, to taste
  • Dill fronds for garnish (optional)

Instructions

Step 1: Marinate the Beets

  1. Dice the beets into small cubes. 
  2. In a jar or small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. 
  3. Toss beets in this dressing and let marinate covered for 30 minutes at room temperature.

Step 2: Make the Toast Points

  1. Preheat oven to 400°F. 
  2. Slice baguette diagonally into ½-inch thick pieces. 
  3. Mix garlic with olive oil and brush onto bread slices. 
  4. Bake for 6–8 minutes, until edges are golden. 
  5. Set aside to cool.

sliced ciabatta bread in oven baking toast pointsStep 3: Make the Dilly Sour Cream 

  1. In a small bowl, combine sour cream, chopped dill, lemon juice, and a pinch of salt and pepper. 
  2. Stir until smooth and well blended.

Step 4: Finish the Beet Mixture

  1. Slice or tear basil and mix it into the marinated beets right before serving.

Step 5: Assemble and Serve

  1. Spoon a generous amount of beet mixture onto each toast point. 
  2. Top with a dollop of dilly sour cream (or drizzle for easier nibbling). 
  3. Garnish with dill fronds if you’re feeling fancy. 
  4. Serve immediately.

Notes & Tips

  • Beet shortcut: Chioggia beets don’t stain as much and don’t need to be roasted, making this a fast-fix appetizer.
  • Make ahead: Beet mixture and dill sour cream can be made a day ahead. Assemble just before serving.
  • No basil? Try fresh tarragon.

Serving Suggestions

  • Serve on a platter for a garden party or wine night
  • Add to a snack board with olives, nuts, and cheeses
  • Make mini versions with crostini for passed appetizers

Marinated beets on toast points served on a platterStorage & Reheating

  • Store beet mixture and sour cream separately in airtight containers
  • Toast bread fresh for best texture—leftovers get soggy fast
  • Beet mixture will keep for up to 3 days in the fridge

FAQs

Can I use roasted beets instead of raw?
Sure! Roasted beets will be softer and sweeter. Just dice and proceed as directed.

What’s the best type of bread for this?
A rustic, crusty loaf like ciabatta and gets nicely golden when toasted.

Is this a traditional dish?
Not even close! It’s a fun fusion that borrows familiar flavors from different places.

Your Turn!

Tried this toast with a twist? Snap a photo and tag @PalatePatchCSA on Instagram to show off your version! Whether it’s your first time loving beets or just your next go-to garden snack, this one's worth toasting to. 

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