Roasted Beets With Raspberries Creamy Ricotta And Feta Recipes

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEETS WITH FETA

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

ROASTED BEETS WITH RASPBERRIES, CREAMY RICOTTA, AND FETA

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a sheet of foil. Add beets, along with 2 tablespoons of olive oil to the sheet and sprinkle with salt and pepper.
• Toss to combine. Center beets on the sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Roast beets until cooked through, 35-45 minutes.
• Remove from oven. Open packets carefully and let beets rest until they are cool enough to touch. Then peel and chop them into 1/3-inch pieces. Toss with 1 tablespoon olive oil, red wine vinegar, and salt and pepper to taste.
• In a large bowl combine the ricotta cheese, feta cheese, 3 tablespoons olive oil, parsley, lemon zest and shallots. Beat with a whisk until well combined and fluffy. Season with salt and pepper.
• Spread the creamy cheese on a serving platter and top with the beets. Sprinkle the raspberries and chopped pistachios over the top and serve with toasted baguette slices for dipping.