Food & Cooking Recipes Appetizers Finger Food Recipes Beets with Greens and Ricotta on Toast By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 20, 2018 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 25 mins Servings: 4 Ground coffee may seem like an unusual ingredient here, but it brings out the earthy sweetness of beets. 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 ½ cup fresh ricotta 4 slices rustic bread, such as pugliese, toasted Lemon wedges, for serving Directions 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. GENTL & HYERS Print