• 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
Prep Time 15 min
Cook Time 40 min
6 servings