I’m a savory breakfast kind of gal, and this vegetable-packed toast hits the spot. It was inspired by one of my favorite pasta dishes, malfatti gnudi, a pillowy Swiss chard-and-ricotta dumpling. But this one can be enjoyed in the morning.
You get a double dose of beet goodness with roasted slices and sauteed greens—a real root-to-stem power couple. Beets are naturally sweet, so the spread of ricotta provides a savory contrast (and a boost of protein and calcium). If you’re buying loose beets, supplement the sauteed greens with your choice of Swiss chard, spinach, or kale. Leftover steamed broccoli rabe is also a winner on this toast. This recipe works for all types of beets: red, golden, Chioggia. Just look for vibrant greens and firm, heavy bulbs and you’re good to go.
Don’t have an extra hour in the morning for a roasting project? Beets keep beautifully, roasted, in the fridge. I like to pop some beets in the oven when the oven’s already on, like when I’m preparing dinner. Once they're roasted, just let them cool completely, peel, slice, and store in the fridge for up to 1 week. If you start with roasted beets and cooked greens, this breakfast comes together in the time it takes to toast a slice of bread.
The coffee rub on the beets is a revelation! And no, it doesn’t taste like you spilled coffee on your breakfast. The grinds gently infuse the beets and amplify the beets' earthiness.
There are only a handful of ingredients, so seek out the best-quality ricotta, bread, and olive oil. (Have you ever made your own ricotta? It’s incredibly delicious. And easy. And you can do it in under an hour.)
Can’t wait for you guys to add this toast to your weekday morning repertoire. A helping of vegetables for breakfast never tasted so good.
Tune in every Sunday for a new Healthy Appetite video from Shira Bocar.
Watch Shira make this satisfying savory breakfast: