Wooster Drizzle Roasted Beet & Ricotta Tartine with Pistachio Crunch
Yield: 4 open-faced tartines (serves 2-4)
Prep time: 15 minutes
Roast time: 35-40 minutes
Difficulty: Easy
Ingredients
4 small to medium golden or red beets (about 1.25 pounds total), trimmed and scrubbed
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1 baguette or country loaf, sliced into 8 thick slices (about 1/2-inch)
8 ounces whole-milk ricotta, stirred until creamy
2 tablespoons lemon juice, divided
1 teaspoon honey
1/3 cup shelled pistachios, roughly chopped
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped flat-leaf parsley
2 teaspoons lemon zest
3 tablespoons Wooster Sauce (plus extra for finishing drizzle) (product link)
1 tablespoon unsalted butter, softened
Optional: flaky sea salt and microgreens for garnish
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment.
Trim beet stems and roots, wrap each beet in foil with a drizzle of 1 tablespoon olive oil and a pinch of salt. Place on the baking sheet and roast for 35 to 40 minutes until a knife slips in easily. Allow to cool slightly, then peel the skins using a paper towel or your fingers and slice into 1/4-inch rounds.
While beets roast, make the pistachio crunch. In a small skillet over medium heat add the chopped pistachios and toast, stirring, until fragrant and lightly browned, about 3 to 4 minutes. Remove to a bowl and stir in lemon zest, 1 teaspoon lemon juice, and a pinch of salt. Set aside.
Make the ricotta smear. In a bowl combine ricotta, 1 tablespoon olive oil, 1 teaspoon lemon juice, honey, chopped mint and parsley, and a pinch of black pepper. Taste and adjust seasoning. Keep chilled until assembly.
Prepare the bread. Brush both sides of each slice of bread lightly with the softened butter on one side and the remaining olive oil on the other. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1 to 2 minutes per side. Transfer to a platter.
Assemble the tartines. Spread about 2 to 3 tablespoons of the ricotta mixture on each toast, leaving a 1/4-inch border. Layer roasted beet slices on top in an overlapping pattern.
Creative Wooster use: In a small bowl whisk 3 tablespoons Wooster Sauce with the remaining 1 teaspoon lemon juice and 1 teaspoon olive oil to make a slightly tangy glaze. Spoon 1 teaspoon of this Wooster glaze over each tartine in a thin ribbon. Save 1 tablespoon of plain Wooster Sauce to dot on the plate for dipping if desired.
Sprinkle the pistachio crunch generously over the beets, then finish with a few extra flakes of sea salt, a light grind of black pepper, and a scattering of microgreens or small mint leaves.
Serve immediately while toasts are crisp. For a warm-cold contrast, you can quickly reheat the beet slices in a hot skillet for 30 seconds each side before layering.
Notes
Make ahead: Roast beets up to 2 days ahead and store refrigerated. Toasts are best assembled just before serving to stay crisp.
Variation: Swap pistachios for toasted walnuts or pumpkin seeds for different texture and flavor.
Presentation tip: Arrange tartines on a wooden board with the Wooster Sauce jar visible in the background for a friendly, shareable look.
