Prepare the beets for roasting by first cutting off the green tops. Using a vegetable peeler, remove the skins and then cut them into equal pieces.
Wrap them in tin foil packets and drizzle olive oil over the tops.
Place the packets on a baking sheet and roast for 45 minutes or until the beets are fork tender.
Remove from the oven and let them cool for a bit.
Dice each beet.
In a large bowl, mix whisk together the balsamic vinegar and a tablespoon of olive oil. Add the diced beets, blueberries, basil, and the salt and pepper. Toss it all together until everything is coated in the balsamic and oil.
Slice bread into 1-inch slices. Place the slices on a baking sheet. Brush each with some olive oil. Turn the oven to broil and place the baking sheet on the top rack. Broil the slices until they turn golden brown.
Once browned, remove them from the oven and set aside until you’re ready to build the bruschetta.
When ready to serve, top each bread slice with some of the beet and blueberry mixture.
Sprinkle some feta over the top and additional chopped nasturtium leaves.
Drizzle with a little olive oil and enjoy!