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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Once cooked, let them cool, then peel and slice.
- 2
Prepare the Pangrattato
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the breadcrumbs and cook, stirring frequently, until golden brown and crispy. Remove from heat and stir in grated Parmesan cheese, salt, and pepper.
- 3
Sauté the Kale
In the same skillet, add the remaining tablespoon of olive oil. Add the baby kale and sauté until wilted, about 3-5 minutes. Season with salt, pepper, and lemon juice.
- 4
Assemble the Dish
On a serving plate, layer the sautéed kale, followed by the sliced roasted beets. Dollop ricotta cheese on top, sprinkle with the garlic pangrattato, and garnish with additional lemon juice if desired.
