A few weeks back I had the pleasure of trying one of San Diego’s newest restaurants, Stella Public House.
From the food and drinks, to the hospitality and decor, I immediately fell in love with this place!
The pizza there is great (that’s what they’re known for) but honestly the appetizers and desserts were my absolute favorites.
We started with Wild Mushroom Mac & Cheese, Arancini and the Beet Tower, layers of golden and red beets marinated in red wine vinegar and layered with ricotta and pistachios.
I was totally in love with the beauty, yet simplicity of this dish as soon as it hit the table. After posting a photo if it on Instagram, I quickly realized that I wasn’t the only one who was totally obsessed with this dish, so I went home and recreated it in the LLB kitchen!
- 3 medium beets (peeled and sliced)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup ricotta cheese
- 2 tbsp fresh basil (chopped)
- 1 tbsp fresh oregano (chopped)
Preheat the oven to 425°.
Toss the sliced beets with the olive oil and balsamic vinegar.
Place the beets in a single layer on a baking sheet.
Roast for 20-25 minutes.
While the beets are roasting, combine the ricotta cheese with the basil and oregano.
Remove the beets from the oven and place a spoon full of cheese in between each beet.
You can stack the beet tower as high as you want, but obviously the higher it is, the more difficult it is to cut into and eat. I would recommend two layers to achieve the beautiful presentation, while still keeping it simple to eat!
Thanks to my friends at Stella Public House for inspiring this simply delicious recipe! If you’re in the San Diego area, go check out all of their delicious food, and seriously get the Budino for dessert, you’ll thank me later 😉
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.