Thursday, September 26, 2013

Cook the Book: Roasted Beets w/ Ricotta

Yes, I am sorry but I have another cookbook to tell you about.

I know you don't have room for yet another book on your shelf (nor do I!), but if you are trying to eat more veggies, then this book is for you.

Not a "vegetarian" book per se, but a book about VEGETABLES.

The book is called Mr. Wilkinson's Vegetables.

Australian chef Matt Wilkinson uses local produce, cheapest when in season, to create fantastic recipes to feed his young family and us.
He was born in Yorkshire, so there is a lot of British language and wit here (eg. "Ma Nan's Yorkshire Puddings").
The binding as well as the photos and illustrations are lovely.

The first recipe I tried was so simple. Even a non-cook could make this nice lunch.

I still have some beets leftover from my garden.
Try and choose beets that are uniform in size so they roast up evenly.

Trim and scrub the beets and lay in aluminum foil.
Drizzle w/ olive oil and kosher salt. Fold up the package and roast at 400F for 1 hour.

While the beets are still warm, remove most of the skins (the book has you leave the skins on and eat around them).

Slice an X in the middle of each beet and push down like you would a baked potato.

While still warm, drizzle w/ good quality red wine vinegar.

Spoon a dollop of fresh ricotta cheese in the center and sprinkle w/ sea salt & black pepper.

Garnish with mint leaves. A drizzle of olive oil would be good too.

How could something this simple be SO good?

Serve warm or at room temperature.



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GLENN said...


Stacey Snacks said...

You had better learn to like beets! You are missing out.

Lindsay Bluth said...

I just got this book and it is FABULOUS! I tried the beets as my first recipe because they didn't require too much cooking.
Fabulous and easy! I love it!


Bites from life with the barking lot said...

I recently made Mr. W. bean salad that you posted. Great! I have beets just coming in from the!

Anonymous said...

Can't wait to try this. Sounds delicious.

Sandra McMillan said...

Yummy! Beets are one of my favorite foods (and the only vegetable in the top 50). In restaurants they are often served with goat cheese, which I feel overpowers them. Cafe Loup in the city... 3 color heirloom beets with goat cheese is a lovely stacked presentation. I order it without the goat cheese. You mean you just want a stack of beet slices? EXACTLY!