Ingredients
-
3/4
-
3
-
1
-
1
-
1/2
-
3
-
2
-
1
-
1
-
1 1/2
-
1/4
-
1
-
-
-
Directions
Roasted Beets With Raspberries, Creamy Ricotta, and Feta, An unconventional dip for crusty bread, An unconventional dip for crusty bread
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. Line a Baking Sheet With a Sheet of Foil. Add Beets, Along With 2 Tablespoons of Olive Oil to the Sheet and Sprinkle With Salt and Pepper. |
|
2
Done
|
Toss to Combine. Center Beets on the Sheet of Foil. Bring Up Foil Sides. Double Fold Top and Ends to Seal Packet, Leaving Room For Heat Circulation Inside. Roast Beets Until Cooked Through, 35-45 Minutes. |
|
3
Done
|
Remove from Oven. Open Packets Carefully and Let Beets Rest Until They Are Cool Enough to Touch. Then Peel and Chop Them Into 1/3-Inch Pieces. Toss With 1 Tablespoon Olive Oil, Red Wine Vinegar, and Salt and Pepper to Taste. |
|
4
Done
|
in a Large Bowl Combine the Ricotta Cheese, Feta Cheese, 3 Tablespoons Olive Oil, Parsley, Lemon Zest and Shallots. Beat With a Whisk Until Well Combined and Fluffy. Season With Salt and Pepper. |
|
5
Done
|
Spread the Creamy Cheese on a Serving Platter and Top With the Beets. Sprinkle the Raspberries and Chopped Pistachios Over the Top and Serve With Toasted Baguette Slices For Dipping. |
