Beets with Greens and Ricotta on Toast

Preheat the oven to 425°. Scrub the beets and arrange them on a parchment lined baking sheet. Drizzle with the olive oil, and sprinkle the ground coffee over them. Season with salt and pepper. Roast for about an hour, until cooked through, then let cool completely. Slip the skins off once cool. Slice into 1/4” slices, lengthwise. Heat a skillet over medium heat. Add a bit more oil and then the garlic to the pan. Stir for a minute and then add the beet greens. Season with a bit more salt and pepper. Stir for 2 - 4 minutes, until wilted and tender. Toast your bread. Spread the ricotta on the toasted bread, then top with the beet greens and roasted beets. Season with salt and pepper, and a squeeze of lemon juice.