Beets with Greens and Ricotta on Toast

Prep Time:
30 mins
Total Time:
1 hrs 25 mins

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


  • 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

  • ½ cup fresh ricotta

  • 4 slices rustic bread, such as pugliese, toasted

  • Lemon wedges, for serving


  1. 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.

  2. 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.

  3. 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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