Beet and Ricotta Torte

Beet and Ricotta Torte

These beet and ricotta tortes are not complicated to put together but they make a very festive first course for a special holiday dinner such as Christmas or new Year. You can prep all the ingredients, refrigerate them and assemble the tortes just before serving. Assembling each torte takes about 2 minutes and for that reason I like to serve them at small dinner parties for up to 6 guests. As these tortes are vegetarian and very light, they can be a great start to a rich in protein meal. For this recipe I use my homemade  Macadamia Pesto sauce and Homemade Ricotta, but of course using good quality store bought alternatives will give you great results as well.

Serves 6

Ingredients:
6 large beets
6 tsp of pesto sauce
6 tsp of capers
Table salt
Sea salt or Himalayan salt

Ingredients for the ricotta sauce:
6 Tbs ricotta cheese
2 tsp of plain yogurt
2 garlic cloves, crushed
15 drops of tabasco sauce
1/4 tsp white pepper
1/2 tsp salt

Peel and boil the beets until a knife goes though without resistance, about 25 min. Drain the water and let them cool completely.

Make the Ricotta sauce: In a small bowl mix together the ricotta , yogurt, garlic, tabasco, salt and pepper and set aside. If the ricotta you are using is rather dry, the yogurt will help achieve a creamier consistency. If your ricotta is creamy enough simply omit the yogurt.

To assemble the tortes, start by placing a teaspoonful of pesto sauce in the center of each one of the six salad plates and press the sauce down with a circular movement to create a bed for each torte.
Slice the beets in 3 or 4 equal discs each about 1/4 inch thick and using a star shaped cookie cutter cut through to shape the stars. Sprinkle the beet stars with salt.
Assemble the tortes on a cutting board before transferring them to the plates. Spoon 1/2 tsp of the ricotta sauce over the first beet star, carefully top it with a second beet star and repeat.
Transfer the tort to the serving dish by lifting it carefully with a sharp knife. Place it over the pesto sauce. Put a couple of capers on top of the tort and sprinkle with some pink salt or sea salt to finish.
Decorate with chives and basil leaves.

Wine suggestionsGoes well with dry white wines, Sauvignon Blanc or light Gamay-based reds.

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