BEAUTIFUL BEETS! This shocking color combo is a new fave! It’s a ricotta-beet-rosemary mix which works gorgeously as a salad topping, or just a bowlful of wow.
Ingredients:
2 small-medium red beets
3-4 small-medium golden beets
3/4 cup part-skim ricotta
1/4 cup grated parmesan cheese
rosemary to garnish
whole nutmeg
white pepper
salt to taste
Directions:
Wrap each of your beets in aluminum foil, and pop in an oven pre-heated to 450F. Cook until easily pierced with a fork (about 30-40 min). As an alternative, sometimes you can find pre-cooked beets. This is fine for the red beets, but only OK for the golden beets. But it is a time-saver…
Once beets are done, peel them while hot, protecting fingers with paper towel.
Grate the red beets into a bowl. Add ricotta, parmesan, 1 teaspoon white pepper, salt to taste, and freshly grated nutmeg (about 1/8 of a whole nutmeg is enough). Mix well.
Slice your golden beets into eighths, and toss them in a pan of 1 tbpsn olive oil and the rosemary. After 1 minute, pour those beets, oil, and rosemary into the bowl of grated beets/cheese. Mix well.
EAT!
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