This recipe for Beets & Ricotta is inspired by my trip to Philly a few weeks ago. I was in Philly for the Annual Meeting of the America Public Health Association. I work full time in public health for government clients focused on childhood obesity. I really love working in public health and I am passionate about population level health. If you have ever wondered what public health is all about, I highly recommend this podcast by the former public health commissioner of Detroit & Crooked Media.
Back to the recipe. One night I had dinner with a friend and my sister in law at Talula’s garden. It was fantastic. Everyone was down to share a few things (my kind of people). We ordered the beets & ricotta side and it felt perfect for a healthy bright addition to my Thanksgiving menu. I love the mix of beets and ricotta and the vinaigrette add the perfect acidic element.
I really love being inspired by dishes at restaurants and trying to recreate a version at home. I think some of my favorite recipes were restaurant inspired, like these Brussels spouts and of course these Creamy Kale and Potato Tacos.
I also feel strongly that you do not need to follow recipes directly, even today’s recipe for beets & ricotta below. For each recipe, I create, I like to give substitution options so you can use what you have rather than buy a specific ingredient just for one dish (i.e. pomegranate molasses- I bought this for Rosh Hashanah this year and was looking for something else to use it with). See below the recipe for substitutions.
Beets & Ricotta
a light refreshing dish that adds beautiful color to your Thanksgiving table
Ingredients
- 4 small-medium beets
- 4 tsp olive oil divided
- 1 tbsp pomegranate molasses
- 1 tbsp apple cider vinegar
- 2 tbsp ricotta
- 1 tbsp Trader Joes Pumpkin Spiced Pumpkin Seeds
- 1 tbsp pomegranate arils
- 1 tbsp Craisins
Instructions
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Preheat the oven to 400 degrees Fahrenheit
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Wrap a baking sheet with tinfoil and parchment paper.
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Peel and chop the beets.
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Toss in 2 teaspoons of olive oil and salt and pepper.
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Roast in the oven for 30 minutes.
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Mix together the molassess, vinegar, and olive oil.
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When the beets are done cooking and cool, add the vinagrette mixture. Top with two dollops of ricotta and seeds, pomegranates, and craisins.
Substitutions:
Below are some possible substitutions to help you use what you already have on hand or to meet your dietary restrictions. I don’t like to go out and buy one ingredient for a recipe when I know I already have something similar on hand!
- Pomegranate molasses Try honey or maple syrup!
- Trader Joes Pumpkin Spiced Pumpkin Seeds and/or Craisins: Try any sweet and crunch toppings. (I am loving Trader Joes Pumpkin Spiced Pumpkin Seeds, but I already had them before I came up with this recipe).
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