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Photo for - Roasted Beets with Herbed Ricotta and Pumpkin Seeds

Roasted Beets with Herbed Ricotta and Pumpkin Seeds

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

  • Yields: 4 as an entree, 8 as a starter
  • Preparation: 60 minutes

Ingredients

  • 1 cup (250mL) SALERNO - Light Ricotta
  • 2 tbsp (30mL) basil, chopped
  • 1 tbsp (15mL) lemon zest
  • 3/4 tsp (4mL) salt and freshly ground pepper
  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 2 tbsp (30mL) lemon juice
  • 1/2 tsp (2mL) thyme
  • 1 tbsp (15mL) olive oil
  • 8 cups (1.2Kg) spinach

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.
  • 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.
Photo of - Roasted Beets with Herbed Ricotta and Pumpkin Seeds

Ingredients

  • 1 cup (250mL) SALERNO - Light Ricotta
  • 2 tbsp (30mL) basil, chopped
  • 1 tbsp (15mL) lemon zest
  • 3/4 tsp (4mL) salt and freshly ground pepper
  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 2 tbsp (30mL) lemon juice
  • 1/2 tsp (2mL) thyme
  • 1 tbsp (15mL) olive oil
  • 8 cups (1.2Kg) spinach

Products Used

SALERNO - Light Ricotta Photo of - SALERNO - Light Ricotta