An elegant but super easy side dish, these oven-roasted beets are served with a slightly sweet and tangy honey ricotta and fresh herbs.
Today I bring to you the most simple, yet incredibly elegant, oven-roasted beets recipe!!
A few months ago Cohl and I had the pleasure of enjoying the “special” of the day at a local restaurant.
It was the most incredible pizza with figs, ricotta, herbs, and honey. *I may or may not have fought Cohl for the last piece!*
After my taste buds finished doing their happy dance, I set to work trying to concoct a spin-off from that tantalizing pie I could not seem to get off of my mind.
After a few failed attempts at stuffing ricotta into figs, I decided to ditch the figs and opt for a much healthier alternative… oven-roasted beets!
To be honest, I had NO CLUE beets were so jam-packed with nutrition.
Lately, I have been listening to a few different nutrition podcasts and am astounded at how often the podcasters will say beet this, beet that.
When it comes to nutrition, the beet just can’t be beaten! <– My corny side couldn’t resist!
What are the Health Benefits of Beets?
These oven-roasted beets are jam-packed full of nutrition:
- Beetroots are a great source of fiber, manganese, potassium, magnesium, phosphorus, iron, and vitamin B6.
- Beetroots contain a special pigment, betacyanin, that helps promote detoxification of the liver and is a powerful cancer-fighting compound.
- Beets have dietary nitrates that have the potential to lower blood pressure by converting into systemic nitric oxide in the body.
Have I convinced you to hop on the oven-roasted beets train, yet?! Trust me, your liver, blood vessels, and body cells will thank you!
How Can You Evolve these Oven-Roasted Beets with Honey Ricotta?
- Feel free to switch up the honey for maple syrup or agave nectar. (However, honey is definitely the best!)
- Don’t have golden beets? Simply substitute 1 pound of regular purple beets.
- Add additional herbs if you’d like! (Fresh sage or thyme would taste great, too.)
- Make your own Homemade Ricotta!
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Ingredients
- 1 lb. golden beets peeled and cut into ½-inch cubes
- 1 lb. purple beets peeled and cut into ½-inch cubes
- 3 Tbsp. olive oil
- ¼ tsp. salt
- ½ cup ricotta cheese
- ¼ tsp. salt
- 1 Tbsp. honey
- 1 tsp. fresh rosemary finely chopped, plus more for garnish
Instructions
- Preheat oven to 375 degrees.
- Combine beets, olive oil, and ¼ teaspoon salt in a large zip-top bag and toss until beets are completely coated.
- Place beets on a parchment paper-lined baking sheet and roast for 35-40 minutes, flipping beets halfway through.
- In a medium-sized bowl combine ricotta, ¼ teaspoon salt, honey, and rosemary. Whisk until combined and refrigerate until ready to use.
- Serve beets warm with honey-ricotta and top with additional rosemary, if desired. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I used all red beets – cant wait to make again – it was a real hit!
Yay! So happy to hear you enjoyed the recipe, Betsey! Thanks so much for taking the time to leave a comment and rating!
I’ve only had canned beets and love them but this will be my first time cooking with beets. Can I used canned (drained) beets for this or do you have to start with the beet root?
You absolutely can use canned beets, Hannah, but the flavor from roasted beets is so incredible!
Can you do step 3 the night before? I want to make this for Thanksgiving but will have a turkey in the oven. Thank you!
Absolutely, Dianna! Simply warm them back up in the oven just before serving 🙂
What temp and time would you recommend for rewarming in the oven?
300 to 350 for about 10-15 minutes should do it!
So excited to make this as a side to our Christmas dinner! Can you do step 2 ahead of time and let it sit over night? Or will that make the beets mushy? I have never cooked with them but this recipe has given me the courage so thank you!
Great question, Alysha! You definitely can do step 2 in advance. I wouldn’t do it more than about 24 hours in advance just to be safe though. I think you’re going to really enjoy this recipe – it’s one of my faves! 🙂
Hello, London – this is awesome! So simple to prepare, makes an elegant presentation, healthy and delicious. I’ll confess I had to make a second batch of ricotta; I taste tested it and ate the whole first batch! The honey was an inspired choice. I’m off to the market soon to buy more beets. Thanks for a meal I know will be a staple in my future diet!
Best regards, Janice
LOL. I totally get needing to double the ricotta batch – it’s SO good! So happy the recipe is a new staple for you. Thanks for your comment and rating, Janice!
LOVED this!! Had some beets I was wondering what to do with, and I’m on a pretty restrictive diet. This was perfect, filling alongside a protein, and DELICIOUS. I added some black pepper to the ricotta, used dried herbs (didn’t have any fresh ????) and I used truffle salt throughout. TO DIE FOR. My husband actually asked if there was more (after I had served up the half recipe between the two of us and it was gone).
Hi Kim!! I love your addition of black pepper and truffle salt. I will have to try that next time! Thanks so much for your comment 🙂