Roasted Beets with Herbed Ricotta and Pumpkin Seeds | Gay Lea

Ingredients

• 1 cup (250 mL) SALERNO - Light Ricotta Cheese
• 2 tbsp (30 mL) basil, chopped
• 2 tbsp (30 mL) fresh parsley leaves, chopped
• 1 tbsp (15 mL) lemon zest, finely grated
• 3/4 tsp (4 mL) salt and freshly ground pepper, divided
• 12 beets (about 3 lb/1.5 kg)
• 2 tbsp (30 mL) GAY LEA - Salted Butter
• 2 tbsp (30 mL) lemon juice
• 2 tbsp (30 mL) maple syrup
• 1/2 tsp (2 mL) dried thyme leaves
• 1 tbsp (15 mL) olive oil
• 8 cups (1.2 Kg) spinach or kale
• 1/2 cup (125 mL) pumpkin seeds