Beetroot Ricotta Toast
Beetroot Ricotta Toast is a visually stunning dish that combines earthy roasted beets with creamy ricotta on crispy sourdough bread. This vibrant toast is perfect for brunch or as a light snack, bursting with flavor and nourishment. Impress your guests or treat yourself to this easy-to-make delight, showcasing a beautiful medley of colors and tastes that are sure to please.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium fresh beetroots (about 200g)
- 1 cup whole milk ricotta cheese
- 4 slices thick sourdough bread
- 2 tbsp olive oil
- 2 tbsp fresh herbs (dill or basil), chopped
- 2 tbsp balsamic reduction
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast on a baking sheet for 45-60 minutes until tender.
- Slice sourdough bread thickly and toast until golden brown, about 5-7 minutes.
- In a bowl, mix ricotta cheese with salt, pepper, and fresh herbs.
- Once cooled, peel and slice the roasted beets thinly.
- Spread the ricotta mixture generously over each slice of toast and layer with beet slices.
- Drizzle with balsamic reduction and serve immediately.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg