Roasted Beetroot-Ricotta CanapéS
- 40 rice crackers or any other type of crackers you like
- 4 beets medium, roasted
- 1 1/2 cups ricotta
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon honey
- 1/4 bunch dill roughly chopped
- 3 tablespoons butter
- 2 cups button mushrooms sliced
- 2 cloves garlic finely chopped
- pepper
- Prepare the beets. Scrub beets and trim off stem ends. Cut in quarters and place on double thickness of foil. Drizzle with water, olive oil and salt. Wrap foil over beets and seal tightly. Place on baking sheet and bake at 425u0b0F until tender, about 1 - 1 1/2 hours. You can also cook the beets, however, I find that roasting them intensifies their natural sweetness.nn a food processor, blend beetroot, ricotta, honey and lemon juice until smooth. Season well; chill until assembling.
- Full recipe on http://thymetoindulge.com/2015/04/14/beetroot-ricotta-canapes/
rice crackers, beets, ricotta, lemon juice freshly squeezed, honey, dill, butter, button mushrooms, garlic, pepper
Taken from www.yummly.com/recipe/Roasted-Beetroot-Ricotta-Canapes-1084001 (may not work)