Roasted Beets with Whipped Ricotta
Sweet, earthy beets are roasted in California Olive Ranch Balsamic Vinaigrette until tender and caramelized, then served over creamy whipped ricotta blended with lemon and olive oil. Vibrant, elegant, and rich with contrast, this dish makes a beautiful winter side or starter—perfect for Valentine’s-adjacent meals.
Ingredients
2 lbs beets, scrubbed and trimmed
¼ cup California Olive Ranch Balsamic Vinaigrette
Salt
Freshly ground black pepper
1 cup whole-milk ricotta
Zest of ½ lemon
1–2 Tbsp fresh lemon juice
2–3 Tbsp California Olive Ranch Reserve Miller’s Blend Olive Oil
Fresh herbs (such as thyme or parsley), for garnish
Instructions
Roast the beets
Preheat oven to 400°F (200°C).
Wrap beets tightly in foil with the balsamic vinaigrette, a pinch of salt, and freshly ground black pepper. Place on a baking sheet and roast for 40–45 minutes, until beets are tender when pierced with a knife.
Remove from the oven and let cool slightly. Remove skins, then slice beets into wedges or rounds.
Make the whipped ricotta
In a bowl, food processor or blender, blend ricotta with lemon zest, lemon juice, olive oil, and a pinch of salt until smooth and creamy. Adjust seasoning to taste.
Assemble and serve
Spread whipped ricotta onto a serving platter. Arrange roasted beets on top and garnish with fresh herbs.
Tip
Serve the beets slightly warm against the cool, whipped ricotta for the best contrast in flavor and texture. For a vibrant finishing touch, blend a small wedge or slice of roasted beet with a bit of olive oil until smooth, then drizzle lightly over the ricotta and beets for added color and visual impact.