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Pickled Beet Toast with Ricotta & Beet Green Salsa Verde

1 pound beets

¼ cup red wine vinegar

¼ cup water

Olive oil

Salt & pepper

1 shallot

1 bunch tarragon

Beet greens

Red wine vinegar

Olive oil


Baguette for toast

Preheat oven to 350*

Clean the beets and greens in a bowl of cold water. Put the greens aside for the salsa verde. Place beets in small oven proof pan and sprinkle with salt, pepper and a splash of olive oil. Add vinegar and water to the pan and seal tightly. Bake for about 1 ½ hours until beets are cooked through. Discard cooking liquid, cool, peel and dice into small pieces.

Chop shallot finely, sprinkle with salt and add a splash of vinegar to macerate. Chop the beet greens and tarragon leaves finely and add to the shallots with enough oil to create a simple sauce.

Season your ricotta with the zest of 1 lemon, good olive oil, salt and pepper. I like to add a touch of crushed chili flake.

Cut baguette into slices and toast. Spread the ricotta on the toast, chopped beets and finish with beet green salsa verde.

Serves 12