Roasted vegetables with cider bean vinaigrette & whipped cheeses

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Step 1

Preheat the oven to 425°F [220°C]. Spray a large baking sheet with nonstick spray, or cover with nonstick aluminum foil.

Step 2

Spread out the carrots, red and purple potatoes, radishes, turnip, and red onion on the baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat.

Step 3

Roast the vegetables, rotating the pan and stirring once halfway through, until they are tender and golden brown all over, 35 to 40 minutes.

Step 4

Meanwhile, make the vinaigrette and the whipped ricotta and goat cheese.

Step 5

To make the vinaigrette, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes.

Step 6

Using a slotted spoon, transfer the bacon bits to a small, paper towel-lined plate or bowl to drain, and drain off all but 1 Tbsp of the drippings in the pan.

Step 7

Lower the heat to medium and add the diced shallots to the pan. Cook in the reserved bacon drippings until tender, about 2 minutes.

Step 8

Add the vinegar and cider, and simmer until the mixture has reduced to a quarter of its volume,

Step 9

about 15 minutes. Add the molasses, oil, and pinto beans, and toss about 15 minutes. Add the molasses, oil, and pinto beans, and toss to coat everything evenly. Add the reserved bacon and season with salt and pepper.

Step 10

To make the whipped ricotta and goat cheese, put the ricotta and goat cheese in a blender or food processor and blend until smooth.

Step 11

To serve, smear the whipped cheeses onto a large platter, creating a bed for the veggies. Pile the roasted vegetables on top, and then spoon the cider bean vinaigrette over the vegetables.