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.
VEGGIES ARE OUR FRIENDS.