Roasted Balsamic Beet Brushetta

Ingredients

 * 1 small red onion, thinly sliced
 * 1 baguette, cut on the diagonal into 1-inch slices
 * 1 to 2 tbsp light brown sugar
 * 1 to 2 tbsp balsamic vinegar
 * salt and freshly ground black pepper to taste
 * 6 tbsp plain low-fat yogurt
 * 1 tbsp chopped fresh mint
 * 1 tbsp chopped fresh chives, plus extra for garnish
 * 6 medium beets with greens
 * 2 tbsp olive oil
 * 3 cloves garlic, minced
 * 1 tbsp chopped rosemary
 * pinch of cayenne (optional)

Directions

 * 1) In small bowl, combine yogurt, mint and chives.
 * 2) Cover and refrigerate.
 * 3) Preheat oven to 400 °F.
 * 4) Cut beet greens off beets and set aside.
 * 5) Thoroughly scrub beets; cut off both ends.
 * 6) In large bowl, combine oil, garlic, rosemary, cayenne, salt and pepper.
 * 7) Place beets in bowl and mix to lightly coat.
 * 8) Place beets on baking sheet (reserve marinade) and bake, tossing occasionally, until tender, 45 to 55 minutes.
 * 9) While beets are roasting, wash and remove stems from greens and chop.
 * 10) In heavy-bottomed sauté pan, heat reserved marinade.
 * 11) Add onion and saute until soft, about 6 minutes.
 * 12) Add greens and cook until greens are thoroughly wilted, about 3 minutes.
 * 13) Remove from heat and season with salt and pepper.
 * 14) Place bread slices on baking sheet and toast on both sides, about 3 minutes.
 * 15) When beets have cooled (you may peel them if desired), cut in half and thinly slice.
 * 16) Place in medium bowl and add brown sugar and vinegar.
 * 17) Toss and season.
 * 18) To serve, place a generous amount of beet greens on top of toasted bread.
 * 19) Top with beets and garnish with yogurt-herb dressing and a sprinkle of chives.