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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.
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!
