Beet Toast Recipes

BEETS WITH GREENS AND RICOTTA ON TOAST

Beets with Greens and Ricotta on Toast image

Ground coffee may seem like an unusual ingredient here, but it brings out the earthy sweetness of beets.

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 8

Ingredients

1 bunch golden or red beets (about 4 medium), greens and stems separated and chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon ground coffee
Coarse salt and freshly ground pepper
1 clove garlic, thinly sliced
1/2 cup fresh ricotta
4 slices rustic bread, such as pugliese, toasted
Lemon wedges, for serving

Steps:

Preheat oven to 425 degrees. Scrub beets and arrange on parchment-lined foil. Drizzle with oil and sprinkle with coffee; season with salt and pepper. Wrap tightly and place on a rimmed baking sheet. Roast until easily pierced with the tip of a knife, about 1 hour. Let cool completely; remove skins and slice beets.
In a large skillet, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add beet greens and stems, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes.
Spread ricotta over toasts and top with greens, then beets. Season with salt and pepper, drizzle with oil, and serve, with lemon wedges.

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