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!
- 3 red beets
- 1 yellow beet
- 8 ounces whole milk ricotta
- 2 tablespoons fresh basil
- 1 tablespoon fresh parsley
- 1 tablespoon fresh oregano
- 1 green onion diced
- 1 teaspoon salt
- 1 large crostini cut into slices
- additional fresh basil for garnish
- Preheat oven to 400 degrees F.
- Wash beets and wrap them individually in foil.
- Place on baking sheet and roast for 50-60 minutes, until beets are cooked through. The cooking time will depend on how large your beets are. If they are small, they won't take quite that long. If they are bigger, they might take a little longer.
- Once beets have cooled, you can just peel the skin off pretty easily.
- Place two of the red beets in a food processor and pulse until finely chopped.
- Add ricotta, basil, oregano, parsley, green onion, and salt, and process until pureed.
- Peel and chop the remaining beets for topping.
- Melt butter in a large skillet over medium-high heat and add pieces of crostini, cooking for 1 minute on each side.
- Spread each crostini with your desired amount of beet ricotta puree, then top with diced beets.
- Garnish with fresh basil.