BEETS RICOTTA AND PIN NUTS WITH PASTA ENJOY DAN:

BEETS RICOTTA AND PINE NUTS WITH PASTA by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets

1/4-cup toasted pine nuts

4 tablespoons olive oil plus more for drizzling

1 tablespoon EACH fig vinegar, and lemon juice

1/4-teaspoon EACH sea salt, and freshly ground black pepper

1 shallot, finely chopped

1 (12.5 Oz) package of sea shell pasta with chipotle dressing mix

1 cup ricotta cheese

3 tablespoons fresh snipped chives

DIRECTIONS:

1.   Trim the tops off the beets, place in a pot of salted boiling water.

2.    Cook about 15 minutes.

VINAIGRETTE:

1.   In a blender process ricotta and 1 tablespoon olive oil.

2.   Pulse until smooth, season with salt and pepper.

BEETS:

1.   When cool enough to handle, peel off the skins.

2.   slice into 1/4-inch slices.

3.   Reserve beet liquid.

4.   Bring beet liquid to a boil and add pasta; cook according directions.

5.   Toss with chipotle dressing

6.   Drain paste reserving 1/2-cup liquid.

7.   Toss beets, shallot, and next 4 ingredients and olive oil.

8.   In a skillet over-medium-heat when sizzling.

9.   Add beets and dressing, tossing occasionally, until beet are golden brown 8-10 minutes.

10  Add pasta and cook, tossing; adding cooking liquid as needed, until pasta is coated.

11  Serve pasta- beet mixture, over ricotta topped with pine nuts and chives and drizzled with oil.

12  Season with salt and pepper.

ENJOY DAN:                                                             FOR THE LOVE OF FOOD!!