Oven-Roasted Beets with Honey Ricotta
An elegant but super easy side dish, these oven-roasted beets are served with a slightly sweet and tangy honey ricotta and then topped with fresh herbs.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 6 servings
- 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
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!
Calories: 174kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 294mg | Potassium: 512mg | Fiber: 4g | Sugar: 12g | Vitamin A: 165IU | Vitamin C: 7.6mg | Calcium: 69mg | Iron: 1.4mg