Erika Schlick from The Trail to Health has prepared an appetizer that’s easy to make and perfect for you.
Roasted beets and creamy whipped ricotta cheese
material
4 golden beat
Aluminum foil
1-16 oz ricotta cheese container (option to use kite hill without dairy products)
2 tablespoons of fresh thyme with stems removed
3 tablespoons honey
1 teaspoon sea salt
3 tablespoons of finely chopped hazelnuts
3 tablespoons of chopped fresh thyme
direction
1. Wash and rub the beets to remove the vegetables. There is no need to remove the skin.
2. Dry the beet, wrap it in aluminum foil and set it on the top plate.
3. Roast the beat for 40 minutes until the fork is soft.
4. Carefully remove them from the foil wrap and remove the skin. They should come soon.
5. Slice the beets, put in the refrigerator to cool and prepare the ricotta cheese. Alternatively, you can roast the beets the day before.
6. In a food processor or stand mixer, whisk ricotta cheese, thyme, honey and sea salt for about 1 minute until fluffy.
7. Spread on a wide plate to make a base and sprinkle a little sea salt.
8. Assemble the beets on a bed of ricotta cheese and sprinkle with honey.
9. Place finely chopped hazelnuts and fresh thyme.
For more recipes, please visit thetrailtohealth.com.
