Beet Ricotta Brushette:
Roast baby beets in oven with olive oil and salt. Cool, peel, and coarsely chop beets. Toss with cooking juices and a squeeze of lemon juice.
Grill or toast slices of levain-style bread lightly brushed with olive oil.
Smear bread with fresh ricotta and top with beets. Season with black pepper and garnish with snips of fresh garden herbs.