Roasted Yellow Beet and Ricotta Tian

food52.com
serves 4
Ingredients

• 1 1/2 pounds yellow beets (4 large or 8 small)
• Salt
• Juice and zest of 1/2 lemon
• 1 cup fresh ricotta
• 1 small garlic clove, minced
• 1/2 cup finely shredded basil leaves, loosely packed - plus extra for garnish
• 1/4 cup plus 2 tablespoons finely grated Pecorino Romano cheese
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 350 F. Trim and peel beets. Slice very thinly crosswise with a mandoline or knife. Bring a large pot of salted water to a boil. Add the beet slices. Cook until tender but firm, 2-3 minutes. Drain and rinse with cold water. Blot dry with a kitchen towel. Place in a bowl, sprinkle and toss with fresh lemon juice.
2. Combine lemon zest, ricotta, garlic, basil, 1/4 cup pecorino cheese, 1/2 teaspoon salt and pepper in a bowl.
3. Arrange beets in one layer, slightly overlapping, in a small earthenware or gratin dish. Smear some of the ricotta over the beets. Repeat layering process, finishing with ricotta on the top. Sprinkle with 2 tablespoons cheese. Bake until beets are tender and cheese is bubbly, about 30 minutes. Serve garnished with fresh basil leaves.

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