Beetroot And Ricotta Wraps Recipes
BEET PASTA WITH RICOTTA
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
- Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
- Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.
Nutrition Facts : Calories 591 g, Cholesterol 10 g, Fat 27 g, Fiber 13 g, Protein 21 g, SaturatedFat 4 g, Sodium 180 g
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- Roast the beets: Preheat the oven to 400 degrees Fahrenheit. Rinse and scrub the beets well under cold water. Place the beets in a large bowl and toss with the 1 tablespoon olive oil, salt, and pepper. Wrap each beet in aluminum foil and place on a large baking sheet. Roast the beets for 50 minutes to 1 hour (or longer, depending on the size of your beets) or until the beets can be easily pierced all the way through with a sharp knife. Once the beets are cooked through, set them aside on a plate (keep them wrapped in foil) until they are cool enough to handle. Trim the ends, peel, and cut into quarter segments. Place in a medium mixing bowl.
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- Prepare the whipped ricotta: Combine the ricotta, olive oil, salt, and pepper in the bowl of a mini food processor. Pulse until very smooth. Transfer to a small bowl and set aside.
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