Turn on your oven broiler, and ready a sheet pan.
Place balsamic vinegar and sugar in the smallest saucepan you have. Turn on medium-high heat, and let the balsamic mixture reduce by half, about 5-7 minutes. The mixture should be the consistency of warm syrup, slightly viscous. It will thicken as it cools. Set aside.
Dice tomatoes and beets into 1/4 inch dice, and place in a medium bowl, then add finely diced garlic, salt, and 1 tablespoon extra virgin olive oil. Mix well.
Take all the basil leaves, and stack them on top of each other. Roll them length-wise into a cigar, and slice as thinly as you can with a very sharp knife. This is called a chiffonade. You've made tiny little basil ribbons!
Cut your baguette into 1/2 inch rounds on a bias, and place on your sheet pan. Drizzle with the remaining tablespoon extra virgin olive oil, and toast under the broiler for 1-2 minutes, or until golden brown. Flip and toast the other side.
Carefully place a heaping teaspoon of bruschetta mixture on your rounds, and place on a serving platter. Drizzle the rounds with the balsamic reduction, and then sprinkle with basil chiffonade. Serve!