SNOW WHITE SPREAD with BEETS
Ricotta spread white as snow, beets red as blood, and perhaps some seeds black as ebony, and the snow white dish is here which may be the fairest of them all – no prince needed.
Serves 4
Ingredients
4 red beets
1/4 cup olive oil (to roast beets) and for dressing
juice from one lemon (save zest)
2 tablespoons red wine vinegar
dash of sugar
1 clove garlic grated
salt to taste
snow white spread
1 cup burrata,
1 cup ricotta
1/4 grated parmesan cheese
zest from one lemon
herbs herbs or arugula
seeds or nuts for garnish
Preheat oven 375 degrees
To roast the beets, place in a baking dish with a little (few tablespoons) water, just enough to generate some steam, and drizzly lightly with oil (about 2 tablespoons). Cover with foil or other lid and bake for about 45 minutes pending the size of your beets. Test doneness by piercing with a knife and check that they are cooked through, soft but not mushy. A little crunch is never bad. Cool and peel either by rubbing a paper towel or under running water. Cut the beets into wedges and season with salt, lemon juice, red wine vinegar, remaining olive oil, sugar and garlic. In a small bowl combine ricotta, burrata and parmesan cheese, stir in lemon zest. Place cheese spread on plate, top with beets, and herbs or seeds. The meal is the prince and the price.
Photo and Food Styling by Mimi Newman