Roasted Beets & Carrots Recipe
whipped ricotta, roasted carrots & beets, toasted pumpkin seeds, carrot top chermoula
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roasting the Vegetables
Preheat the oven to 400°F (200°C). Peel and cut the beets and carrots into similar-sized pieces. Toss them in a bowl with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
- 2
Making Whipped Ricotta
In a bowl, combine the ricotta cheese with a pinch of salt and blend until smooth and creamy. You can use a hand mixer or food processor for this step.
- 3
Toasting Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 5 minutes, or until they are golden brown and fragrant. Stir frequently to avoid burning.
- 4
- 5
Assembling the Dish
On a serving platter, spread the whipped ricotta. Top with roasted beets and carrots, sprinkle with toasted pumpkin seeds, and drizzle with carrot top chermoula.
