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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
Picture
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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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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