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Ingredients
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Roasted Beets
House Made Ricotta
Walnut Pesto
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and roots, leaving a small portion of the stem.
- 2
Roast the Beets
Wrap each beet in aluminum foil, drizzling with olive oil, and sprinkle with salt and pepper. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 3
Cool and Peel
Once roasted, remove the beets from the oven and allow them to cool slightly. Then, peel off the skin with your hands or using a paper towel. Slice the beets into rounds or wedges for stacking.
Making Ricotta
- 4
Heat the Dairy
In a large pot, combine the whole milk and heavy cream. Heat over medium heat until the mixture reaches 190°F (88°C), stirring occasionally to prevent scorching.
- 5
Curdle the Milk
Once heated, remove the pot from the heat and stir in the white vinegar and salt. Allow the mixture to sit for about 5-10 minutes, during which the curds will form.
- 6
Strain the Ricotta
Line a colander with cheesecloth and pour the curdled mixture into it. Let it drain for about 15-20 minutes, until it reaches your desired consistency.
- 7
Store the Ricotta
Transfer the ricotta to a bowl and refrigerate until ready to use.
Making Walnut Pesto
- 8
Blend the Ingredients
In a food processor, combine walnuts, basil leaves, garlic cloves, and salt. Pulse until finely chopped.
- 9
Add Olive Oil and Cheese
With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth. Then, add the Parmesan cheese and pulse until combined.
- 10
Taste and Adjust
Taste the pesto and adjust the seasoning with more salt if needed. Store in an airtight container in the refrigerator until ready to use.
