Roasted yellow beet and ricotta tian
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Roasting
I wanted to call this a lasagna, but technically it isn't. Thinly sliced beets replace pasta in this simple yet elegant dish. Fresh ricotta, stirred up with basil, garlic and cheese, is smeared between the beets, adding a creamy background redolent of pesto. I prefer the milder, nuttier yellow beet for this recipe, but red works as well - especially if you prefer pink ricotta. - TasteFood
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