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golden beets olive oil salt red wine vinegar whole-milk ricotta cheese Feta cheese olive oil Italian parsley lemon zest shallots salt pistachios baguette aluminum foil
Viewed: 123 - Published at: 9 years agoIngredients
- 3/4 pound mixed red and golden beets, washed, tops and bottoms trimmed
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 tablespoon red wine vinegar
- 1 cup whole-milk ricotta cheese
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon lemon zest
- 1 teaspoon finely minced shallots
- Salt to taste
- 1/4 cup chopped pistachios
- 1 baguette, sliced and toasted
- Reynolds Wrap Aluminum Foil
Method
- Preheat oven to 375 degrees F. Line a baking sheet with a (12x18 inches) sheet of Reynolds Wrap Aluminum 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 by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
- 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 feta on a serving platter and top with the beets.
- Sprinkle the chopped pistachios over the top and serve with toasted baguette slices for dipping.
