Beet-Ricotta Avo Toast

*Ingredients*

For the Garlic confit:

2-3 heads of garlic, cloves peeled (depends on their size)
Olive oil (enough oil to cover the garlic cloves)
Saucepan

For the beet-ricotta spread:

2 beetroots, peeled
1 tbsp. olive oil
2 tbsp. ricotta cheese
salt and pepper
1 garlic clove

For the toast:
2-4 cloves of garlic confit
1 tablespoon beet-ricotta spread
1 sourdough bread slice
½ avocado
1 egg - poached
salt and pepper

*Instructions*
Make the garlic confit:
Place garlic and oil in the saucepan over low heat. Cook it for about 30-60 minutes, until the garlic is soft, buttery, and creamy.
Let it cool to room temperature before serving!

*while you cook the garlic confit, start preparing the beet-ricotta spread

Make the spread:
Cut the beetroots into cubes, place them in a medium size pot, cover with water, add salt, and boil for about 30 minutes or until soft.
Drain the beetroots and place them in a food processor. Add ricotta cheese, garlic, olive oil, salt, and black pepper and process until well combined.

Make the toast:
Lightly toast the bread.
Spread the garlic over the toast using a butter knife.
Spread the beet ricotta over the toast.
Slice the avocado and add it on top.
Top the avocado with poached egg, add salt and pepper, and serve.