Roasted Beets with Meyer Lemon Whipped Ricotta and Pistachios
Two medium beets
One cup full fat ricotta cheese (I like Bellwether Farms)
1 tbsp heavy cream
½ tbsp meyer lemon zest
2 tbsp dry roasted pistachios, chopped
Nice extra virgin olive oil (if desired)
Preheat oven to 425 degrees
Trim tops and tails of beets to about one inch. Rinse with water to clean off any mud, dry completely, then wrap in aluminum foil. Place on baking sheet and roast until skewer slides in easily, about one hour for medium size beets. Remove from oven and let cool completely.
Meanwhile, place cheese, cream and zest in a metal mixing bowl and whip until smooth. Set aside.
When beets are cool, unwrap, slice off top and bottom so they are flat, then peel completely. Slice each beet into three even disks, keeping the slices together. Place bottom piece on place, sprinkle with za’atar, then spread a layer of the cheese mixture. Repeat for middle and top layer, then sprinkle with half of pistachios. If desired, drizzle some nice olive oil over the top. Repeat for second beet.
Makes a hearty, tasty V(G)alentine’s appetizer for two.