Beetroot, Whipped Ricotta And Pistachios
  1. Roast or cook beetroots until warm and tender

  2. Whip ricotta with lemon juice and olive oil until light and creamy

  3. Prepare pistachio dressing by combining pistachios, honey, dijon mustard, red wine vinegar, and Aleppo pepper

  4. Plate the warm beetroots and top with whipped ricotta

  5. Drizzle with pistachio dressing

  6. Garnish with fresh mint and serve as a side, salad, or main dish

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Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 15m

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