Roasted Beets with Ricotta and Honey

• 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

Preheat oven to 400 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!

Recipe by Evolving Table

Photo by HappilyPink