This recipe won third place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. Congratulations to Emily Hobbs from Chicago, Illinois!
In a bowl, combine tomatoes, beet greens, raisins, shallot, 1 teaspoon of oil, vinegar, sea salt, and pepper. Add feta and beets until just combined, then set aside.
In a separate bowl, combine ricotta and lemon zest.
Preheat oven broiler on a low setting. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
Place baguette slices on prepared baking sheet. Lightly brush bread slices with remaining 3 teaspoons of oil. Broil bread for 1 to 2 minutes, or until golden brown. Evenly spread ricotta mixture over bread slices. Top with even amounts of tomato–beet mixture. Evenly sprinkle basil over bread slices and serve.
