![]() ![]() So fire up the oven, grab your ingredients, and get ready to savor the taste of roasted beets like never before. Whether you’re a vegan or simply looking for a delicious plant-based meal, this recipe is sure to impress. Topped with fragrant fried garlic chips and vegan ricotta salata, and finished with a drizzle of olive oil and balsamic vinegar, this dish is a feast for the senses. This recipe is a delightful way to enjoy the earthy sweetness of beets, paired with the creamy tanginess of vegan crème fraîche (or sour cream) and the nutty crunch of roasted pistachios. Introducing a delicious, plant-centric dish that’s bursting with flavor and vibrant colors – roasted beets with vegan ricotta, pistachios, and garlic chips. The Remolachas, which is Spanish for “beets”, were the star of the menu and we’re grateful to chef Fernando Navas for sharing the recipe with our Best of Vegan readers so that you can get a taste of this new menu, even if you’re not in New York City. We were delighted by both the charm of the restaurant and the food itself. The restaurant recently launched a vegan menu to accommodate their plant loving guests and invited us to try it. Kite Hill uses time-honored cheese-making techniques to create great-tasting, artisanal ricotta from fresh almond milk. Once heated, add minced garlic and saute for 1 minute until fragrant. The following recipe is a contribution by Chef Fernando Navas from Balvanera, an Argentine restaurant on New York City’s Lower East Side.
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