Wash and trim your beets and wrap individually in foil. Roast for about one hour, then let cool for 15 minutes. Once the beets are cooled the skins should slip off easily. Using a grater, coarsely grate the beets, you will want to end up with 3/4 cups of grated beets at the end of this process.
In a large bowl or your stand mixer, mix together the ricotta cheese and 3/4 cups of grated beets. Add the egg, Parmesan, salt and pepper and mix thoroughly. Add flour and mix, this is where you will want to check the consistency of your dough. I thought my dough was still a bit wet so I added a 1/2 cup more of flour. My beets were pretty juicy so depending on your beets and dough consistency, add a bit of flour at a time until you get a dough that is not too wet, it will still be a bit sticky but you want to be able to roll the dough into the little pillows.
Now it’s time to get your hands a bit dirty. Throw a 1/2 cup of flour on a large baking sheet and flour your hands. Drop teaspoon amounts of dough onto the floured surface. Gently roll the dough in your hands until a ball forms, next roll the ball into a more of oblong shape. Using a fork or a gnocchi roller, press lightly so you get those pretty little groves in the top of the gnocchi. Set back onto the floured baking sheet and continue until you are finished. Chill your gnocchi until you are ready to cook them.
When ready to cook, bring a pot of salted water to a boil. Cook the gnocchi, when they are ready they will float to the top of the water. Cook another minute or two, then scoop them out of the water with a slotted spoon, you can drain them on a paper towel if you want as well. Top with sauce, Parmesan cheese, and frizzled sage and serve hot.
What You Will Need
1 cup of peas
1/2 lb of mushrooms sliced. (We used cremini mushrooms but I think oysters or morels would also be amazing)
1 shallot minced
2 cloves of garlic minced
fresh sage mince some but set aside a handful of whole leaves to make the frizzled sage
2 green onions sliced
3 slices of bacon finely chopped
1/4 cup heavy cream
a bit of freshly grated nutmeg
salt and pepper to taste
In a large skillet heat up your oil and brown your shallot and garlic, add in the green onions and some of the sage and cook until the shallot is translucent.
Add your peas, cook for about one minute and then throw in your bacon and the rest of your minced sage. Sauté until the bacon is cooked and add in your mushrooms. Continue cooking until the mushrooms are soft and fragrant. Add the nutmeg, salt, pepper and cream. Simmer on low until sauce has thickened lightly and you are ready to serve.
In a small fry pan, heat your butter until it foams, add the leaves making sure to keep separated. Fry about 1 minute until crispy, be careful not to burn. Drain on a paper towel.
Adapted from Bon Appétit magazine
Note: This salad is beautiful. The combination of the grated beets (which for both this and the recipe above I did in my food processor), chopped orange and goat cheese provided a wonderful visual combination. I tasted the spoon I stirred it with and liked the flavor (which I think was heavy goat cheese). When I tasted it the next day as instructed the beet flavor was just too strong for me BUT some other more beet-evolved testers loved it!
I hate beets when they are cooked (see!; beets are controversial). I like them raw. My favourite recipe is:
Mix together and – here’s the important part – leave in the fridge over night. The beets won’t go mushy but the flavours will combine!
I find that there is a lot of dark pink juice – which can be used as a colour for other things. It can be used sparingly (because it is intense) so has no real taste – just a safe way to get pink or red colour into things! Try using in icing or sponge cake mixture for children’s parties…..looks lovely and they will never know there is beetroot in their birthday cake!