Roasted Beets with Herbed Ricotta and Pumpkin Seeds | Salerno
Blend Ricotta cheese with parsley, basil, lemon zest and 1/4 tsp (1 mL) each
Ingredients
- 1 cup (250mL) SALERNO - Light Ricotta
- 2 tbsp (30mL) basil, chopped
- fresh parsley leaves, chopped
- 1 tbsp (15mL) lemon zest
- 3/4 tsp (4mL) salt and freshly ground pepper
- 12 beets (about 3 lbs/1.5 kg)
- 2 tbsp (30mL) butter
- 2 tbsp (30mL) lemon juice
- 2 tbsp (30mL) maple syrup
- 1/2 tsp (2mL) thyme
- 1 tbsp (15mL) olive oil
- 8 cups (1.2Kg) spinach
- 1/2 cup (125mL) pumpkin seeds
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