Roasted Beets and Stracciatella
Creamy, earthy and elegant
Ingredients
- 8 baby beets
- 8 ounces stracciatella
- 2 tablespoons pistachios chopped
- Drizzle of good quality extra virgin olive oil
- Drizzle of honey
- 4 basil leaves torn or cut chiffonade-style
- Sprinkle of flaky sea salt such as Maldon
Instructions
- Preheat the oven to 375°F.
- Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Wrap tightly in aluminum foil. Place beets on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender.
- When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands). Slice into quarters. Transfer to a container and refrigerate until needed. Beets can be prepared up to 2 days in advance.
- Remove stracciatella (and beets, if prepared in advance) from the refrigerator 30 minutes before serving to take the chill off.
- Divide stracciatella between four salad plates and spread in the center of each plate.
- Divide beet wedges between the plates and place on top of the stracciatella.
- Drizzle with olive oil and honey.
- Sprinkle basil and flaky sea salt.
- Serve immediately.
Notes
- Instead of dividing between four plates, you can prepare this on a platter.
