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Beets & Ricotta

Beets & Ricotta

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

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

  1. Preheat the oven to 400 degrees Fahrenheit

  2. Wrap a baking sheet with tinfoil and parchment paper.

  3. Peel and chop the beets.

  4. Toss in 2 teaspoons of olive oil and salt and pepper.

  5. Roast in the oven for 30 minutes.

  6. Mix together the molassess, vinegar, and olive oil.

  7. When the beets are done cooking and cool, add the vinagrette mixture. Top with two dollops of ricotta and seeds, pomegranates, and craisins.