Description
A vibrant and elegant appetizer featuring sweet roasted beets, creamy whipped ricotta, and crunchy pistachios, perfect for sharing.
Ingredients
Scale
For the Crust:
- 4 medium beets, trimmed and scrubbed
- 1 cup whole-milk ricotta cheese
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons fresh thyme leaves
- Salt and black pepper to taste
- Crusty bread or crackers for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork. Let cool, then peel and slice into wedges.
- In a food processor, combine ricotta, 1 tablespoon olive oil, honey, lemon zest, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes.
- Spread the whipped ricotta onto a serving board or plate. Arrange the roasted beet wedges on top.
- Drizzle with remaining olive oil, sprinkle with chopped pistachios and thyme leaves. Season with additional salt and pepper if desired.
- Serve immediately with crusty bread or crackers.
Notes
You can customize the seasonings to taste.