Tuesday, February 2, 2016

Citrus Roasted Beet and Ricotta Toast

Hi there! Things have been super busy lately, and I have a lot of exciting news to share!
My entry for Nordic Ware's photo contest won third place!
Not a huge win, but exciting none the less. This one was purely decided by votes, not recipe, and I entered late but I'm still grateful to everyone that took the time to give me a vote and help me out!
Congratulations, Lauren! You are one of our 3rd Prize Winners with 132 votes! Your photo looked absolutely delicious! We will be sending you an amazing  package of Honestly Cranberry Dried Cranberries, Seven Sunday’s Original Cinnamon Currant Muesli, a 12 Cavity Muffin Pan, and a Naturals Baker’s Half Sheet.
I can't wait for it to get here!

Citrus Roasted Beet and Ricotta Toast
1 pound fresh beets
3 Tablespoons olive oil
6 ounces reduced fat feta cheese
1 ½ teaspoons chopped garlic
2 Tablespoons milk
1 ½ teaspoons orange zest
1/4 teaspoon salt
¼ teaspoon pepper
2 teaspoons chopped fresh mint
2 Tablespoons orange juice
4 slices 12 Grain Bread
1 cup baby arugula leaves
4 teaspoons chopped pistachios

Preheat oven to 375 degrees. Slice the tops and bottoms of the beets off, place them on a large sheet of foil and drizzle with 1 Tablespoon olive oil. Wrap the foil tightly, place on a cookie sheet and put in the oven for 45 minutes, or until a knife can easily pierce the beets. 
While the beets are roasting, make the feta spread. Place the feta, garlic, milk, 1 Tablespoon olive oil, orange zest, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small food processor and blend until the mixture is smooth. Place the cheese mixture in a small mixing bowl and stir in the mint. 
Once the beets are tender, remove them from the oven, peel and cut them into ¼ inch slices. In a medium sized bowl, whisk together the orange juice, 1 Tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Place the sliced beets in the bowl, and stir gently to coat them evenly.
Toast the bread slices until evenly browned. Spread the feta cheese mixture evenly over each piece of toast, top with arugula and then layer the beet slices evenly over that. Sprinkle chopped pistachios over each sandwich and serve immediately. 
Serves 4.

And, since I don't know when to stop, here's another chance to vote for me! 
I entered the Guac 'n Roll contest last year and didn't place, but as soon as the contest was over I knew what I would enter if they ever had this contest again! You only can enter one recipe, so narrowing it down to only one idea was hard! 
It was right around the time I went to Nashville for the Pillsbury Bake Off and I was introduced to Hot Chicken. I had that on my mind ever since and knew exactly how I'd make it my own!
Nashville, Hot Chicken and Johnny Cash all inspired my Ring of Fire-mole! 
My entry for the#guacnroll2016 contest put on by @chefsroll &@avocadosfrommexico Fresh buttermilk guacamole paired with Hot Chicken spiced chips and crispy crunchy chicken skin. 
Love is a burning thing Mr. Cash!
If you'd follow this link and vote for me it would be very appreciated!

1 comment:

  1. That toast looks absolutely delicious. Definitely will be making it, thanks for sharing and congratulations!


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