Roasted Golden Beets with Whipped Herb Ricotta
What better way to serve golden beets than with creamy herb ricotta, honey, and pistachios? This recipe is super simple and quick to put together, and it looks gorgeous as a side dish.
I'll be honest - I've always disliked beets. They're a bit too "earthy" for me (sometimes they honestly taste like dirt), but once I discovered roasted golden beets, I knew there was hope!
If you've never tried golden beets, I'm not kidding when I say they taste like an entirely different kind of vegetable than your classic red/purple beet. The flavor is so much milder, and when cooked properly, they take on a similar texture and taste to roasted butternut squash.
In this recipe, I've tried to complement the slight sweetness of the golden beets with the tangy ricotta, fragrant herbs, and the salty/sweet contrast of the pistachios and honey. Since it's the end of the season, my beets are quite small (but just as delicious), so if you opt for larger grocery store or farmer’s market beets, you will need to adjust the roast time.
If you're still skeptical about beets, I promise this dish will make you reconsider avoiding them altogether. Hopefully, it will have you absolutely loving golden beets!
Roasted Golden Beets with Whipped Herb Ricotta
Ingredients
Golden beets
Olive oil
Whole milk ricotta
Fennel fronds and lemon thyme (or whatever other herbs you want to use)
Honey
Pistachios, crushed
Salt, to taste
Pepper, to taste
Instructions
Preheat oven to 400° F.
Slice off the ends of your beets and lay them on a piece of aluminum foil.
Drizzle with olive oil and season with salt and pepper. Wrap tightly and lay on a baking sheet.
Roast in the oven for 45 min to 1.5 hours, depending on how large your beets are (I roasted my small ones for 45 minutes), until very tender.
Add ricotta and chopped herbs to a standing mixer (or hand mixer). Whip the ricotta for 2-3 minutes until it becomes light and fluffy and the herbs are well mixed in. Spread onto a serving dish.
Once beets are nice and soft, add them on top of the whipped ricotta and top with crushed pistachios, honey, and more fennel fronds or herbs of your choice.
Even if beets aren't your jam, I promise this recipe will make you reconsider. Let me know how you like it in the comments below; enjoy!
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