BEET RICOTTA DIP WITH VEGETABLES
Steps:
- Preheat the oven to 450 degrees F.
- Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes.
- Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables.
BEET PASTA WITH RICOTTA
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
- Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
- Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.
Nutrition Facts : Calories 591 g, Cholesterol 10 g, Fat 27 g, Fiber 13 g, Protein 21 g, SaturatedFat 4 g, Sodium 180 g
BEETS WITH GREENS AND RICOTTA ON TOAST
Ground coffee may seem like an unusual ingredient here, but it brings out the earthy sweetness of beets.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Scrub beets and arrange on parchment-lined foil. Drizzle with oil and sprinkle with coffee; season with salt and pepper. Wrap tightly and place on a rimmed baking sheet. Roast until easily pierced with the tip of a knife, about 1 hour. Let cool completely; remove skins and slice beets.
- In a large skillet, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add beet greens and stems, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes.
- Spread ricotta over toasts and top with greens, then beets. Season with salt and pepper, drizzle with oil, and serve, with lemon wedges.
BEETROOT AND RICOTTA WRAPS
Make and share this Beetroot and Ricotta Wraps recipe from Food.com.
Provided by Lani D
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice sweet potato thinly. Place slices on a plate and cover. Place in microwave on High for 5 minutes or until soft.
- Combine ricotta cheese and dill.
- Spread a thin layer of ricotta mix on bread. Thin because otherwise the bread will get soggy. Top with sweet potato, beetroot, green onions and spinach leaves.
- Roll up firmly. I liked presenting them wrapped in a baking sheet held together with balling twine.
Nutrition Facts : Calories 56, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.8, Sodium 50.5, Carbohydrate 10.1, Fiber 1.8, Sugar 3.6, Protein 2.1
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