0 servings
What you need

tbsp extra-virgin olive oil

tsp coarse sea salt

tsp black pepper

cup low fat ricotta cheese
slice multi-grain bread
cup arugula leaves

tbsp honey
Instructions
1 Pre-heat the oven to 425 degrees. Line a small baking sheet with parchment paper (for easy cleaning). 2 Cut four 8-10-inch square aluminum foil. Place a golden beet in the middle, drizzle with ½ tablespoon olive oil and sprinkle it with salt and pepper. Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets. 3 Place covered beets on the prepared baking sheet and bake for 25-35 minutes or until they are easily pierced with the tip of a knife. 4 Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove skins and slice each beet into ½ inch slices. 5 Divide the ricotta cheese amongst 4 slices of bread and spread to create a thick coat. 6 Top each slice off with a handful of arugula leaves, if using. Place one sliced beet on each slice of toast. Season lightly with salt and pepper. 7 Drizzle each toast with honey. Serve immediately.View original recipe

