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
- 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
Preheat the oven to 400 degrees Fahrenheit
Wrap a baking sheet with tinfoil and parchment paper.
Peel and chop the beets.
Toss in 2 teaspoons of olive oil and salt and pepper.
Roast in the oven for 30 minutes.
Mix together the molassess, vinegar, and olive oil.
When the beets are done cooking and cool, add the vinagrette mixture. Top with two dollops of ricotta and seeds, pomegranates, and craisins.
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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