Recipe Courtesy of Michael Anthony’s V is for Vegetables cookbook
Talk about chic. This stunningly fragrant recipe is so simple and extraordinary at the same time. Courtesy of Michael Anthony’s must-own cookbook entitled V is for Vegetables, he pairs thick slices of roasted red beets with ricotta cheese flavored with sherry vinegar, and a topping of crumbled, fragrant red and pink dried rose petals. I’m telling you what, the sweet and floral scent of the rose petals on top of the tangy ricotta cheese and tender red beets is sublime. It really makes me wonder what other flavor combinations work well with dried rose petals?….Stay tuned for what I find…
(To view this recipe, click on the blue title of the blog post above*)
‘Roasted Beets with Rose Ricotta’
Ingredients:
- Recipe Courtesy of Michael Anthony’s ‘V is for Vegetables’ cookbook*
- 1/3 cup fresh ricotta
- 1 Tablespoon olive oil
- 1 teaspoon sherry vinegar
- Salt and pepper
- 1 large beet, roasted and peeled
- 2 Tablespoons dried rose petals
Directions:
- Stir together the ricotta, oil and vinegar in a small bowl, then add salt and pepper. Thickly slice the beet, lay the slices on plates, and top each with a dollop of seasoned ricotta and a few rose petals.
Tagged: beets, dried rose petals, Michael Anthony, ricotta cheese, roast beets, roasted beets, rose, sherry vinegar, V is for Vegetables
Oh wow, this looks great! You know I like rose-flavored things… 🙂
It’s been fun having a bag of dried rose petals around– finding lots of cool ways yo use them! 🌷