This another one of those recipes that I feel the need to explain and make excuses for. It’s this terrible habit that I have of always apologizing for things that don’t require it and apparently I’m not the only one. Recently I have heard from more than a few sources that females in general have become notorious for saying sorry too much. I don’t necessarily agree with all the claims, but I do know that I’m guilty of being annoyingly apologetic sometimes.
So excuse me when I say I’m sorry that this recipe is screaming Thanksgiving/Christmas. You guys all know that I have this mental rule about nothing Christmas related being allowed before November. You see, no matter how long I live in the Southern hemisphere, I feel like I’ll never get used to the seasons being opposite from where I grew up. The 4th of July just passed us and in my mind that should mean grill marks and lemonade while wearing sunglasses and t-shirts, but where I live now, all I want to do is find my fluffiest pair of socks to and snuggle in a blanket. It’s just so messed up.
That, plus the fact that what’s in season here is (obviously) winter produce like root veggies, are probably why I keep thinking of cozy winter foods and things that should be reserved for December. I thought about saving this for Christmastime but then I realized I’ve already got too many things planned that I want to make and I’ll just end up scrapping it if I wait and that would be a shame.
There are endless possibilities for what you can put on a toast so I’m not sure why I chose beets and rosemary but it really works. Beets tend to be less popular among veggie varieties, at least, I know was never a huge fan when I was younger. I think it was that I wasn’t expecting the strong sweetness when I first tried them and it threw me. I’ve grown to really like them now though, especially when paired with really savory things like cheese and herbs. I also love to use them for their color, but you guys probably already figured that out when I made these, these, and these, oh and these, and also this….and this…and these. I like beet color, you get the picture.
So, I’m sorry if you aren’t a beet fan, or you think this should be saved for Christmas time, or you think I apologize too much, but I’m not going to apologize for these anymore because I really think you’d love them! Make them now, make them in a few months, just make them.
- 3 medium beets, washed
- 1 French baguette, diagonally sliced
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 2 - 3 tablespoons balsamic vinegar
- sea salt and freshly cracked black pepper
- Preheat oven to 400 degrees F (200 C) and line an oven tray with a piece of foil. Cut the stems off of the beets and place them on the foil, then sprinkle about 1 tablespoon of water over them and bring the corners of foil up to meet and form a foil ''packet'' around them. Bake for 40 to 45 minutes or until the beets are fork tender. Remove from oven and cool until you can handle them, then peel away the skins.
- When beets have been in the oven for about 30 minutes, line a separate tray with parchment or foil. Brush baguette slices with oil and space them evenly apart on tray and place in oven for 2 to 3 minutes until edges are browned. Remove and cool.
- Slice beets or cut into small pieces. Spread a thin layer of ricotta on each slice of bread and top with beets, rosemary, and salt and pepper to taste. Serve warm and drizzle balsamic over toasts just before serving.