HONEY & THYME ROASTED BEETS WITH WHIPPED RICOTTA ♥️ ♥️ 💫
Anyone else think the humble beet is sooo under appreciated? 😔
I think it’s because people automatically imagine them boiled or pickled like the beets that come in a jar 🤪 no hate on the boiled beet- I just think there’s a time and a place for that ✋😌
So put the water aside and ROAST those red babies 😍😍 these are seriously my fave way to eat beets, and they give the BEST colour and flavour. Rich and I even make extra and pop them cold out of the fridge like beet chips 😅😅 But I have to say this dish gives me ottolenghi vibes and would be PERFECT as a side dish for a date night or dinner party (whenever we are allowed to have those again so make sure you SAVE 🔖)
HONEY ROASTED BEETS & WHIPPED RICOTTA
-4 whole beets (1 bunch)
-1 tbsp thyme (fresh or dried)
-2 tbsp honey
-100g (or half a tub) ricotta
-walnuts for garnish
1. Preheat oven to 220C. Peel and cut your beets into quarters. Throw them on a roasting tray and drizzle with a good glug of olive oil and sea salt. Top with thyme and put in the oven for 20 minutes.
2. Remove the beets from the oven and add 1 tbsp honey, coating the beets completely. Roast for another 10
minutes or until the beets are fully softened.
3. Meanwhile make your whipped ricotta. Add the ricotta to a bowl and add a generous pinch of salt and the remaining tbsp of honey. Using a fork whip the ricotta until completely smooth. Spread on a plate and add your roasted beets on top. Garnish with walnuts, more honey, and fresh thyme. 🌱🌱