Roasted Beets * Recipe
Roasted Beets, Honey Whipped Mascarpone, Pistachio, Red and Yellow Beet Puree
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Ingredients
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Roasted Beets
Honey Whipped Mascarpone
Pistachio Topping
Beet Puree
Method
Roasting Beets
- 1
Prepare and Roast the Beets
Preheat the oven to 400°F (200°C). Wash and scrub the beets thoroughly. Cut off the greens and roots, then wrap each beet in aluminum foil. Drizzle with olive oil, sprinkle with salt and pepper, and seal the foil. Place them on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
Making Honey Whipped Mascarpone
- 2
Whip the Mascarpone
In a mixing bowl, combine the mascarpone cheese, honey, and vanilla extract. Using a hand mixer or whisk, beat until smooth and creamy. Set aside.
Preparing Beet Puree
- 3
Make the Beet Puree
Once the roasted beets are cool enough to handle, peel the skins off. In a blender or food processor, combine the roasted beets (2 beets), olive oil, salt, and water. Blend until smooth and creamy. Adjust seasoning if necessary.
Assembling the Dish
- 4
Plate the Dish
On a serving plate, spread a layer of beet puree. Arrange the roasted beets on top, dollop the honey whipped mascarpone beside them, and sprinkle with chopped pistachios for garnish.
