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Roasted Beets with Whipped Ricotta
- Yield
- 4-6 servings
- Difficulty
- Easy
- Time
- 1 hr
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- New
Fig Balsamic Vinaigrette
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$8.99
- Best Seller
4.8out of 5 stars
Reserve Collection: Miller's Blend
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Roasted Beets with Whipped Ricotta
Ingredients
Roasted Beets
- 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.
Featured Products
- New
Fig Balsamic Vinaigrette
From
$8.99
- Best Seller
4.8out of 5 stars
Reserve Collection: Miller's Blend
From
Original price was$23.49
Discounted price is$21.99
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