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 & Spices
Nuts
Garnish
Method
Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash and trim the ends of the beets. Wrap each beet individually in aluminum foil and place them on a baking tray. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Prepare the Walnuts
While the beets are roasting, place the walnuts on a separate baking tray and toast them in the oven for about 8-10 minutes until they're fragrant. Keep an eye on them to prevent burning. Once toasted, let them cool and chop them roughly.
Assembly
- 3
Mix Ricotta
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, olive oil, fresh thyme, salt, and black pepper. Stir until well combined and creamy.
- 4
Peel the Beets
Once the beets are roasted, remove them from the oven and let them cool for a few minutes. Carefully unwrap the foil and peel the skins off the beets. Slice the beets into rounds or wedges.
- 5
Plate the Dish
On a serving platter, arrange the sliced beets in a circular pattern. Spoon the ricotta mixture over the beets, then sprinkle the toasted walnuts on top. Drizzle with balsamic glaze to finish.
