EVOO Orange Beet Jam + Ricotta Toast

EVOO Orange Beet Jam

If you think beets taste like dirt, this recipe is a game changer. Did you know these little red roots have natural sugars that make for a fine pairing with cheese, EVOO, yogurt, or even on top of ice cream? Would you dare even sneak it into your PB&J? We would. 


3 medium beets, peeled and diced
3/4 cup raw sugar
zest and juice of two oranges (we used Valencia)
juice of 1 lemon
1 tsp kosher salt
2 tbsp Chefs Life Finishing Oil
1/2 cup Greek yogurt (or ricotta, both work here) 
2 slices thick cut baguette 


In a small pot, combine all the ingredients and bring to a boil. Cook for 25-35 minutes, or until the liquid is reduced and the beets are able to be pierced with a fork easily. Pour into a blender and process until smooth. Cool completely before using.
To make the toast pictured, add 1/2 cup cooled beet jam plus 1/2 cup Greek yogurt into a piping bag. Alternatively you can use a large plastic bag and cut off the corner tip. Toast two thick slices of baguette, drizzle with additional Finishing Oil, then carefully pipe the beet/yogurt mixture onto the toast. Sprinkle with salt if desired. 

1 comment

  • Jeanine

    How much yogurt are you adding to this recipe?

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