Beets with Ricotta ‘Cheese’ Bowl

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Beet and Ricotta 'Cheese' Bowls

Jill Keb
Beet lovers will appreciate making beets the star of the meal in this fun and healthy bowl!
Prep Time 5 minutes
Course Appetizer, Lunch, Salad, Side Dish, Snack
Cuisine American, French
Servings 2

Equipment

  • Instant Pot optional

Ingredients
  

  • 4 beets, cooked and sliced
  • 2 slices sourdough bread of choice, toasted and cubed
  • 2 cups microgreens, or sprouts, or lettuce or greens of choice
  • 2 whole green onions, trimmed and sliced use green parts
  • 2 Tbsp aged balsamic vinegar
  • 6 small scoops purchased Vegan Ricotta see our recipe for 'Easy Ricotta Cheese'

Instructions
 

  • If using an instant pot to cook beets: cut off the beet greens, rinse, add enough water to come up 3/4 way up a beet, close lid and toggle to sealing, set manual time to 28 minutes. Use manual or natural steam release to open lid, let cool before easily removing skins.
  • Use 2 wide soup bowls to layer the cooked beets around in a pretty fashion, along with the toasted bread cubes, greens and scoop ricotta into the center.
  • Sprinkle on the green onions, Salt and Pepper to taste and drizzle the aged balsamic. Serve and Enjoy.
Keyword beets, bowl, cheese, dairy-free, microgreens, wfpb
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