Beets & Ricotta Recipe
Make Beets & Ricotta Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dairy
Herbs & Seasonings
Acid
Garnish
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until a fork easily pierces through. Once done, remove from the oven and allow to cool.
- 2
Peeling the Beets
Once the beets are cool enough to handle, unwrap them from the foil. Using your hands (you may want to wear gloves to avoid staining), peel the skin off the beets. Cut them into wedges or slices, as preferred.
Making the Ricotta Mixture
- 3
Mixing Ingredients
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, fresh thyme, olive oil, salt, and black pepper. Mix well until all ingredients are thoroughly combined and creamy.
Assembly
- 4
Plating
On a serving plate, arrange the roasted beet slices or wedges. Spoon the ricotta mixture generously over the beets. Drizzle balsamic vinegar over the top for added flavor.
- 5
Garnishing
Finish by adding a handful of microgreens or arugula on top for a fresh touch and extra color.
