Goat Cheese, Roasted Grape, And Walnut Bruschette
Medically reviewed by Christiana George Updated Date: June 8, 2023
In the fall, you’ll find pounds and pounds and pounds of grapes in my fridge. Until last October, the idea of roasting them would have been preposterous to me, not to mention kind of disgusting. Why would someone do such a thing? What could possibly beat the taste of a fresh Concord or Muscat grape fresh off the vine?
Of course, Concords and Muscats aren’t just any old grape, and if I ever come into a significant amount of money, I’ll probably buy a vineyard where I will plant acres and acres and acres of heirloom varieties that will be grown exclusively to be eaten. And I’ll eat them all, don’t think I won’t. (Question: would it still be considered a vineyard if I wasn’t planning on producing wine?) Regular supermarket grapes are just okay in comparison, but I still enjoy eating them plain when they’re extra-firm and tightly clustered.
After trying chicken roasted with grapes a few months ago, however, I’ve finally come around to the roasting camp. I really liked the way the heat turned the grapes into hot bursts of sweetness.
(I realize I may have made a huge deal over a seemingly insignificant issue, but given how ardently I’d felt about grapes and the only correct way of eating them this was a revelation for me.)
(An aside: a friend of mine called me a grape snob a few years back, and the barb continues to sting. Is it really snooty to be obsessed with heirloom grape varieties? I don’t think so.)
I recently, and finally, got around to buying Polpo, A Venetian Cookbook (Of Sorts). My God is it beautiful. From the cover to the binding to the gorgeous, ethereal photos, its looks are enough reason to buy the book. Hint: flip through it if you’re in need of inspiration. It’s eye fuel, if you will.
But beyond its aesthetically pleasing appearance, it is filled with the most tenderly-chosen recipes. Or so I believe. While they’re nothing revolutionary, each has been jotted down with just the barest of guidelines, suggesting an intuitive understanding—and deep love—of the food. My mom passes tried-and-true recipes on to me that are just as vague, just as instinctive.
But I’m not here to write a cookbook review. I just wanted to share with you the results of my first stab at a recipe, a bruschette (ever since Emiko’s post, I’ve never been able to pronounce ‘bruschette’ the same way again), made with seedless red grapes, goat cheese, walnuts, honey, and thyme.
It isn’t something that can quickly be thrown together, as it does require briefly roasting the grapes and the walnuts in the oven (in two separate pans, what’s more), but the final product is a feast of incongruous elements: hot, juicy grapes ready to burst and bordering on raisin, the oddness of goat cheese mellowed out by floral honey, roasted walnut that’s almost kind of melted yet pleasingly chewy, thyme with all its connotations of warm lovely peasant food, and the underlying scent and taste of garlic, which tips it over the edge, if you ask me. Altogether, wonderful. Make it! For lunch, as an afternoon snack, as an elegant appetizer at a posh dinner party. It will wow you as it will wow guests.
I love how food blogging makes me that much more open to trying new things. Roasted grapes, what an idea.
GOAT CHEESE, ROASTED GRAPE, AND WALNUT BRUSCHETTE
From Polpo, A Venetian Cookbook (Of Sorts)
Serves 2
I’m following the format of the book by providing vague measurements. You know what tastes good, so go with your intuition!
Ingredients:
- 10 grapes – any seedless variety
- Small handful of picked thyme leaves
- Extra virgin olive oil
- Sea salt and black pepper
- 10 wanut halves
- 2 thick slices of bread (I used semolina bread)
- 1 garlic clove
- Large handful of crumbly goat cheese
- Honey
Directions:
Preheat the oven to 375 degrees F. In a baking pan, toss the grapes with most of the thyme, olive oil, salt, and pepper. Pop it in the oven for 10 to 15 minutes. In another baking pan, toss the walnuts with some olive oil, and slide it into the oven during the last 5 minutes of roasting the grapes. Remove both from the oven and set aside.
Toast the bread so that it’s pleasantly toasted, but still pliant. Rub the garlic clove into the bread much like you’re using a crayon. Drizzle with some olive oil.
Crumble or smear some goat cheese onto the bread. Add the grapes and walnuts, garnish with some small sprigs of thyme, and drizzle with honey.
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Is Beetroot Acidic? Beetroot and Acid Reflux
Introduction to Beetroot and Digestive Health
Beetroot, commonly referred to as beets, is a nutrient-dense root vegetable widely known for its earthy flavor and vibrant color. Whether roasted, juiced, or added to salads, beetroot is a favorite among health enthusiasts. However, for individuals with acid reflux or GERD (gastroesophageal reflux disease), understanding the acidity of beetroot and its impact on digestion is essential.
This article explores whether beetroot is acidic, its effects on acid reflux, and tips for incorporating it into a reflux-friendly diet.
Nutritional Profile of Beetroot
Beetroot is not only delicious but also packed with essential nutrients that promote overall health. Here’s what you get in 1 cup (136 grams) of cooked beetroot:
- Calories: 58
- Carbohydrates: 13 grams
- Fiber: 3.8 grams, promoting gut health and digestion.
- Vitamin C: 8% of the daily recommended intake, boosting immunity.
- Folate: Supports cell growth and DNA repair.
- Potassium: Helps regulate blood pressure and muscle function.
- Nitrates: Natural compounds that improve blood flow and cardiovascular health.
The combination of nutrients in beetroot makes it a valuable addition to most diets, but how does it fare for those with acid reflux?
Understanding the Acidity of Beetroot
Is Beetroot Acidic or Alkaline?
According to research, Beetroot has a slightly acidic pH, ranging from 5.3 to 6.6. While it falls on the acidic side of the pH scale, it is not as acidic as citrus fruits or tomatoes. Cooked beetroot is closer to neutral in pH, making it less likely to irritate the stomach lining.
How Does Beetroot Affect Digestion?
Despite its slight acidity, beetroot is often well-tolerated and even beneficial for digestion:
- High Fiber Content: Fiber promotes regular bowel movements and prevents constipation, which can exacerbate acid reflux.
- Alkalizing Effect: Beetroot has an alkalizing effect on the body after digestion, which may help balance stomach acid levels.
Beetroot and Acid Reflux
Does Beetroot Trigger Acid Reflux?
For most people, beetroot does not trigger acid reflux and can even be beneficial due to its nutrient profile and alkalizing properties. However, individual tolerance varies, and certain factors may increase the likelihood of symptoms:
- Overeating: Consuming large amounts of beetroot can put pressure on the stomach and trigger reflux.
- Raw Beetroot: Raw beetroot may be harder to digest for individuals with sensitive stomachs compared to cooked beetroot.
- Added Ingredients: Beetroot dishes with acidic additives like vinegar or citrus may exacerbate reflux symptoms.
Benefits of Beetroot for Acid Reflux
- Supports Healthy Digestion: The fiber in beetroot helps regulate digestion and prevent bloating, a common trigger for reflux.
- Anti-Inflammatory Properties: Antioxidants in beetroot may reduce inflammation in the esophagus and stomach lining.
- Hydration: Beetroot has a high water content, which supports digestion and helps dilute stomach acid.
How to Safely Include Beetroot in a GERD-Friendly Diet?
To enjoy beetroot without triggering acid reflux, follow these tips:
Cooked vs. Raw Beetroot
Cooking beetroot softens its fibers and makes it easier to digest, reducing the likelihood of irritation or reflux.
Pair with Alkaline Foods
Combine beetroot with alkaline or neutral foods like leafy greens, quinoa, or sweet potatoes to balance the overall acidity of your meal.
Avoid Acidic Additives
Skip vinegar, lemon juice, or other acidic ingredients when preparing beetroot dishes. Opt for olive oil or herbs instead.
Moderate Portions
Stick to moderate servings—about 1/2 to 1 cup per meal—to avoid overloading your stomach.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Health Benefits of Beetroot Beyond Acid Reflux
Research suggest that beetroot offers a variety of health benefits that make it a valuable addition to any diet:
- Improves Heart Health: Nitrates in beetroot lower blood pressure and improve circulation.
- Boosts Energy: Beetroot enhances oxygen flow in the blood, improving stamina and energy levels.
- Supports Brain Health: Compounds in beetroot improve cognitive function and reduce the risk of dementia.
- Aids Detoxification: Beetroot supports liver function, helping the body eliminate toxins.
- Rich in Antioxidants: Protects cells from damage caused by free radicals.
Reflux-Friendly Beetroot Recipes
Roasted Beetroot and Sweet Potato
- Ingredients: Cubed beetroot, sweet potatoes, olive oil, and rosemary.
- Preparation: Toss the ingredients and roast at 400°F (200°C) for 25–30 minutes. This pairing balances beetroot’s slight acidity with the alkaline nature of sweet potatoes.
Beetroot Smoothie
- Ingredients: Cooked beetroot, banana, spinach, and almond milk.
- Preparation: Blend until smooth for a nutrient-packed, reflux-friendly beverage.
Beetroot and Quinoa Salad
- Ingredients: Cooked beetroot, quinoa, and chopped cucumber.
- Preparation: Combine and drizzle with olive oil for a light, reflux-safe salad.
Beet Recipe: Potato Salad with Pickled Beets
Tips for Managing Acid Reflux
Including beetroot in your diet is just one step toward managing acid reflux. Here are additional tips:
- Eat Smaller Meals: Large meals can increase pressure on the stomach and worsen reflux symptoms.
- Stay Upright After Eating: Wait at least 2–3 hours before lying down to prevent acid backflow.
- Avoid Common Triggers: Limit spicy, fatty, and highly acidic foods like citrus and tomatoes.
- Elevate Your Bed: Use a wedge pillow or elevate the head of your bed to reduce nighttime reflux.
- Drink Water Throughout the Day: Proper hydration supports digestion and reduces acid concentration in the stomach.
Author Tip: 7-Day Meal Plan For Gastritis
Conclusion
Beetroot is a slightly acidic yet highly nutritious vegetable that can be safely included in most diets, even for those with acid reflux, when consumed mindfully. Its high fiber content, alkalizing effect, and anti-inflammatory properties make it a valuable addition to a reflux-friendly diet. By choosing cooked beetroot, avoiding acidic additives, and sticking to moderate portions, you can enjoy its health benefits without triggering discomfort.
FAQs
Is beetroot acidic or alkaline?
Beetroot is slightly acidic, with a pH ranging from 5.3 to 6.6, but it has an alkalizing effect on the body after digestion.
Can beetroot trigger acid reflux?
Beetroot is generally well-tolerated, but large portions, raw beetroot, or acidic preparations may trigger reflux in sensitive individuals.
Is cooked beetroot better for acid reflux than raw beetroot?
Yes, cooked beetroot is easier to digest and less likely to cause reflux symptoms compared to raw beetroot.
How much beetroot can I eat with GERD?
Stick to moderate portions—about 1/2 to 1 cup per meal—to avoid overloading your stomach.
Can beetroot be included in a low-acid diet?
Yes, beetroot is a suitable choice for a low-acid diet when consumed in moderation and paired with alkaline foods.
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