Cooking with Chef Lucy – Beet and Ricotta Grilled Panini

Have beets and don't know how to use them? Chef Lucy shows us how to use the vegetable in a sandwich

YUMA, Ariz. (KYMA, KECY) - Beets have plenty of health benefits.

They contain antioxidants, compounds in foods that help repair DNA and maintain good cell health.

They also have anti-inflammatory properties, reducing the risk for numerous chronic diseases.

Chef Lucy with Top Mealz presents how to make a simple beet and ricotta grilled panini that would be perfect for lunch.

Ingredients:

• 2 medium beets, trimmed and washed

• About 1 tablespoon extra-virgin olive oil

• 4 ounces Ricotta cheese Spread.

• 4 slices bread of your preference. 

• 2 Tbsp Walnuts 

• 1 tablespoons Honey & Rosemary 

• Salt & Pepper to Taste 

• 2 Tbsp Butter 

• About 2 tablespoons of butter

Instructions:

• Place the beets on a large sheet pan in a bed of sea salt to catch any drips 

• Bake the beets in oven to 325 degrees for 45 min or until soft. Remove from the oven and set aside to cool

• Once the beets are cool enough to handle, use your fingers to remove the peel from the beets

• Slice the peeled beets, add olive oil and season with salt, pepper and fresh rosemary

• While beets are cooking whip the ricotta, add honey and walnuts

• Assemble the grilled cheese sandwiches. Spread the whipped ricotta on four slices of the bread, dividing it evenly between the four slices and add the seasoned beets

• Cook the sandwiches. Heat a large non-stick skillet over medium heat. Melt about 1 tablespoon of the butter.