Have been at the cottage for a week, so the last few recipes showcase some of the meals that were the biggest hits with Big and Little Critics. This one was one of my favorites.
- 2 LBS of beets
- 1 cup of ricotta cheese
- 1/4 fresh basil
- small bunch of parsley
- pine nuts
Scrub the beets and place on a cookie sheet in the oven at 400 for 45 min. The beets should be cooked through and you feel no resistance when sticking with a fork. Allow the beets to cool until you are able to handle. While the beets are cooking and cooling, place the pine nuts on a stove top pan and brown. Be careful to watch closely and shake the pan often as these will burn quickly. You want them just browned. Puree the ricotta and fresh herbs in a blender or chopper. Peel the beets and cut into wedges. Arrange them in an attractive pattern on the platter. Place small dollops of the cheese on the beets and top with the pine nuts. Just delicious!
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