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
Preparation
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.
