It’s beet season everybody! I’ve been eating them nearly every day for a few weeks now. I just can’t get enough of their earthy-sweet flavour, especially when paired with some thick and creamy ricotta cheese.
Beets with Ricotta
Salt & Pepper
Trim the leaves off the beets and then boil until tender. Drain and allow to cool slightly. Cut the top off the beet, if you haven’t already, and place cut side down on a plate. Slice the beet in half, almost all the way though, and then in half the other way, so that you now have quarters. Put a dollop of ricotta cheese inside the beet, drizzle with a bit of olive oil, season with salt and pepper, finish with some chopped mint.
Note - When the beets are young and not too big, you can eat the skins. It’s when they are big and kind of tough that you want to remove the skins.