a light refreshing dish that adds beautiful color to your Thanksgiving table
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.