Roasted Beets with Herbed Ricotta and Pumpkin Seeds

Appetizers

This colourful composed salad can be used as a light supper or an elegant starter for a dinner party.

  • Total Preparation Time: 60 minutes

4 as an entree, 8 as a starter

Rating: 2.5 Stars

Ingredients

1 cup250 mLSalerno Light Ricotta Cheese
2 tbsp30 mLBasil, chopped
1 tbsp15 mLLemon Zest
3/4 tsp4 mLSalt And Freshly Ground Pepper, divided
2 tbsp30 mLGAY LEA - Salted Butter
2 tbsp30 mLLemon juice
1/2 tsp2 mLThyme
1 tbsp15 mLOlive Oil
8 cups2 LSpinach
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Instructions

  1. Blend ricotta cheese with parsley, basil, lemon zest and 1/4 tsp (1 mL) each salt and pepper. Divide mixture into 8 portions and form into rounded cake. Reserve in refrigerator until ready to use.
  2. Meanwhile, preheat oven to 400°F (200°C). Peel beets and cut into uniform wedges. Toss beets with melted butter, 1 tbsp (15 mL) each lemon juice and maple syrup, thyme and 1/4 tsp (1 mL) each salt and pepper. Arrange in a foil-lined baking pan. Roast, shaking pan occasionally, for 45 minutes or until tender and golden. Cool slightly.
  3. Whisk remaining lemon juice, maple syrup, salt and pepper; whisk in oil. Add kale and toss to coat. Divide greens between serving plates, top with beets and ricotta cakes. Garnish with pumpkin seeds.

Tips

  • To use up leftover ricotta mixture, make a simple creamy bruschetta. Toast crusty bread and rub with fresh garlic cloves. Spread the cheese mixture over the bread and garnish with chopped tomatoes seasoned with salt and pepper.
  • To toast pumpkin seeds, place on a baking sheet under the beets and roast for 3 to 5 minutes.
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Ingredients

1 cup250 mLSalerno Light Ricotta Cheese
2 tbsp30 mLBasil, chopped
1 tbsp15 mLLemon Zest
3/4 tsp4 mLSalt And Freshly Ground Pepper, divided
2 tbsp30 mLGAY LEA - Salted Butter
2 tbsp30 mLLemon juice
1/2 tsp2 mLThyme
1 tbsp15 mLOlive Oil
8 cups2 LSpinach
Add to Shopping List

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