If there’s one food that Marc and I will never agree on, it is for sure beets. Sure, I’ve gotten him to like/eat mushrooms, kale and even allow me to order olives on half of the SAME PIZZA HE’S EATING (GASP!), he’s not budging with the beets.
He says they taste like dirt and smell funny but I think that’s what I love about them. They’re earthy and delicious, I say! Oh and absolutely gorgeous. I mean, look at the color in that beet and ricotta puree!
So when my mom came to visit a couple of weeks ago, I whipped these Beet and Ricotta Crostinis up for a perfect “we don’t want to cook dinner” dinner.
We actually had the idea for them one Sunday morning when we literally ran to the farmers market with Lars in the stroller, loaded the stroller up with way too much produce, and had to run back with a super heavy veggie-filled stroller. I was pondering whether I should use beets just on top of the ricotta puree, or in it, or just yellow beets or just red beets, and my mom had the great idea to use the yellow beets on top to contrast the pink beet puree. Genius!
I absolutely loved how these turned out and not only are they pretty but it is delicious, too! We had them for dinner (with our rose, of course) but they would also be a great summer appetizer or snack, too!
We ended up having leftover beet and ricotta puree, which I used as a sandwich spread and to dip crackers in. Both were fabulous ideas!