whole food ~ well made

Golden Roast Beet Tartine

This simple and extraordinary beet tartine (toast) is the best reason to roast a batch of beets–yes, even in the summer.

At this time of year when the days are extra long, my favorite time of day to be outdoors is 5 pm. Trouble is, that’s also the time I need to start making dinner for my family.

Grilling is one-size-fits-all solution. But I also have another…You know it as deluxe toast—aka the tartine.

If you love avocado toast, you know how extraordinary and simple it is to make a meal from a slice of good bread.

But did you know that there is a whole world of tartines? For years now, I’ve owned two slim paperbacks written in French by the famed Parisian baker, Poilâne, filled with a wondrous array of foods served on toast. Everything from eggs and salmon to jam, olives and nuts.

The takeaway: there is next to nothing in the world that isn’t better on a slice of toast.

A Tartine is Deluxe Toast

A tartine is the 1-2-3 shortcut to a summer supper.

All you need is excellent crusty bread, like sourdough or this no-knead multigrain. Find something spreadable like hummus or this white bean dip plus a few vegetable garnishes, like baby greens, cherry tomatoes or radishes.

By the time you make the toast, you can have a meal that is homemade & wholesome.

A tartine can be made out of anything–leftover roasted vegetables, a handful of garden spinach, the last nub of goat cheese.

It is improvisational, utilitarian, and speedy. And it is always satisfying.

Roast Beets & Ricotta

I created this roast beet and ricotta tartine with pesto years ago for my restaurant, and it was a sleeper hit.

The first step is to roast a bunch of beets. I love to use golden beets because they don’t stain my hands, and the flavors of golden beets are sublime and sweet. You can roast, peel and marinate the beets up to 4 days in advance.

You’ll also want to have a batch of fresh pesto on hand, like my spinach-basil pesto. Or try this garlic scape pesto recipe. Any pesto you love will do.

The rest is just assembly:

  • toasted bread
  • seasoned ricotta
  • arugula
  • sliced, marinated roast beets
  • pesto

You can make one roast beet tartine or several {the recipe serves 4}. Eat it standing up in the kitchen or sitting outside on the patio. Take it to the beach or the park.

Truly, it’s the best fast food I know how to make.


and become a forager

Are tartines on your summer menu? Let’s talk toast in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Roast Beet Ricotta Tartine

This simple lunch, dinner or snack called a tartine–deluxe toast–is reason alone to make a batch of roast beets. {See Recipe Notes.} The beets crown a bed of ricotta and arugula served with a dollop of pesto. It is a celebration of summer produce that is simple to prepare for one or to share with many.
Course Main Course, Snack
Cuisine French
Keyword beet tartine, beet toast
Prep Time 10 minutes
Servings 6 people
Author Lynne Curry


  • 6 slices country-style bread
  • 2/3 cup whole milk ricotta cheese
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1 cup arugula
  • 12 slices sliced, roasted and marinated beets about 3 medium beets
  • 2 tablespoons pesto


  • Preheat the oven to 350 F. Arrange the bread on a sheet pan in a single layer and bake until lightly toasted.
  • Meanwhile, season the ricotta with the salt and pepper. Taste the roasted and marinated beets for seasoning.
  • To prepare each tartine, spread the toasted bread generously with ricotta. Top with a few leaves of arugula and layer 2 beet slices over it. Spoon 1 teaspoon of pesto over the beets. Repeat with the remaining bread and serve immediately.


To roast beets, preheat the oven to 400 degrees. F. Trim the stems and scrub the beets well. Line a baking dish with a lid with a sheet of parchment paper large enough to wrap the beets. Place the beets in the dish, cover with the parchment paper and put on the lid. Roast until a skewer slips into the center of a beet without force, about 40 minutes. Remove the cover and leave the beets at room temperature until cool enough to handle. 
Lift the parchment paper with the beets from the dish. Use you fingers to peel the beets and transfer the peeled beets into a clean bowl. Slice 1/4 inch thick and toss with 1 teaspoon of vinegar, such as sherry, apple cider or red wine vinegar. Season with 1/4 teaspoon of fine sea salt. Toss and adjust the vinegar and salt to taste. 
Use immediately or store covered in the refrigerator for up to 4 days.

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