Toast with Beets and Ricotta

Toast with Beets and Ricotta

Toast with Beets and Ricotta

Well, I didn’t think I’d ever eat beets for breakfast – outside of a smoothie, but I did and it was wonderful!  What’s more, the breakfast included beet stems and greens, which I was on the fence about but this made me a believer.  

I also learned a new way to roast beets – you sprinkle a teaspoon of coffee grounds on them.  And let me tell you, I loved the outcome.  They were sweeter and beet-ier.  I love learning a new technique or trick to make food tastier versions of themselves.  Still beets but better.  This is how I’m going to roast beets from now on.

Furthermore, you chop the beet stems and greens and sauté until they are wilted and tender.  They were so good!  Plus I used the vegetable from root to stem, always a plus.  The ricotta  – which spreads easier at room temperature, mine wasn’t – makes a nice base for the beets.  It all comes together gloriously – a nice piece of toast, something creamy, something earthy with the right amount of salt and a spritz of lemon for acid.  It’s just good.  It was recommended as a breakfast dish and it was happily consumed as one.  I hope you make this part of your savory breakfast repertoire.  It’s a nice changeup to eggs and everything sweet.

Toast with Beets and Ricotta adapted from Martha Stewart

1 bunch of beets with their greens

1 tablespoon of extra-virgin olive oil, plus extra for drizzling

1 teaspoon ground coffee

course salt and pepper (I don’t use pepper)

1 clove of garlic, thinly sliced or very tiny mince

1/2 cup ricotta

4 slices rustic bread, toasted

lemon wedges for serving

  1. Preheat oven to 425 degrees. While it’s preheating scrub the beets, separate the greens and stems and wash separately. Arrange beets on baking sheet lined with foil and drizzle with olive oil, salt, and coffee. Pepper too if you’re so inclined. Wrap tightly and bake roast until they are easily pierced with a fork – about 1 hour.   But, a fork or butter knife should slip in and out easily. If it doesn’t keep the beets in the oven and roast a little longer.
  2. While the beets are roasting, heat a large skillet on medium heat and chop the beet greens and stems. Add the garlic to the oil – don’t burn it – cook for about one minute, but don’t let it get brown – it could get bitter. Add in the beet greens and stems and season with salt and pepper. Sautee until wilted and tender, stirring occasionally – about 2-4 minutes. Truly, this doesn’t take long.
  3. Toast your bread if you haven’t already done so. Spread the toast with ricotta and top with beets and beet greens. Season with a bit more salt and olive oil. Spritz with a lemon wedge and devour.

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