Roasted Beets with Whipped Honey Ricotta
These Roasted Beets with Whipped Honey Ricotta skip the foil packet and the hot-beet peeling. You cube them raw so the edges actually caramelize on the sheet pan, then pile them warm onto honey-whipped ricotta with fresh rosemary. About 15 minutes of hands-on prep, and it looks like something off a restaurant menu.
Servings: 6 servings
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
- 1 pound golden beets peeled and cut into ½-inch cubes
- 1 pound purple beets peeled and cut into ½-inch cubes
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ½ cup ricotta cheese
- ¼ teaspoon salt
- 1 tablespoon honey
- 1 teaspoon 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.1 pound golden beets, 1 pound purple beets, 3 tablespoons olive oil, ¼ teaspoon salt
- 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.½ cup ricotta cheese, ¼ teaspoon salt, 1 tablespoon honey, 1 teaspoon fresh rosemary
- Serve beets warm with honey-ricotta and top with additional rosemary, if desired. Enjoy!
Notes
- Storage: Keep the beets and honey ricotta in separate airtight containers in the fridge for up to 4 days.
- Reheating: Spread the beets on a sheet pan and warm at 300 to 350 degrees for 10 to 15 minutes. Serve the ricotta cold, straight from the fridge.
- Freezing: Not recommended. Roasted beets turn watery and soft after thawing, and the ricotta separates.
- Make ahead: Whisk the honey ricotta up to a day in advance and keep it covered in the fridge.
- Beets: Golden beets are milder and sweeter, purple beets bring the color and more of the earthy flavor. Either one works on its own.
- Ricotta: Whole-milk ricotta whisks up the creamiest. Part-skim works but stays a little grainier.
- Don't crowd the pan: Beets need space to brown. Use two sheet pans rather than piling everything onto one.
Nutrition
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
