Roasted Rosemary Sweets & Beets with Honey-Basil Whipped Ricotta-Avocado Dip
2 servings
🍠
0.34 kg
Beets
🍠
2 medium
Sweet Potatoes
🥑
44 ml
Avocado Oil
🧂
5 g
Salt
🧂
2.5 g
Pepper
🌿
2 sprigs
Rosemary
🧀
170 g
Ricotta Cheese
🥑
0.5 ripe
Avocado
🌿
44 ml
Fresh Basil
🍋
7.4 ml
Lemon Juice
🍯
4.9 ml
Honey
🥜
15 ml
Pistachios
🥜
15 ml
Macadamia Nuts
🧅
15 ml
Scallions
Preparation Steps
Step 1/5
Preheat the oven to 425. Line two baking sheets with parchment paper.
Step 2/5
Add the sweet potatoes to a large mixing bowl, then add 1.5 tbsp of the oil, 1/2 tsp salt, 1/4 tsp pepper and one sprig of rosemary. Toss to combine, then spread evenly on one of the baking sheets.
Step 3/5
Add the beets to the bowl with the remaining olive oil, salt, pepper and rosemary. Toss to combine then spread evenly on the second baking sheet. Place both baking sheets in the oven and bake for 35-40 minutes, until tender and browned. Toss both the sweet potatoes and the beets halfway.
Step 4/5
While the sweet potatoes and beets roast, make the dip. Add the ricotta, avocado, basil, lemon juice, salt, pepper and honey to a food processor and process for 30-45 seconds until smooth.
Step 5/5
When the sweet potatoes and beets are done, spread the dip over the bottom of a plate, top with the sweet potatoes and beets, then the pistachios, macadamia nuts, lemon zest, pepper, honey and scallions.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
40 minutes
Overall
55 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
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Origin
Source
Platform
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Original Creator
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Origin
Cuisine
American
Geographic
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Various
Aspect
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Price
Medium
Recommended Preservation
fridge
Preservation Infos