Roasted Beets with Ricotta, Dill and Mint Recipe

Name: Roasted Beets with Ricotta, Dill and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium golden beets (3/4 pound), tops discarded; 2 medium red beets (3/4 pound), tops discarded; 3 tablespoons pine nuts; 2 scallions, thinly sliced; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red wine vinegar; 1 tablespoon plus 1 teaspoon chopped dill; 1 tablespoon plus 1 teaspoon chopped mint; Kosher salt and freshly ground pepper; 2 cups packed baby arugula; 3/4 cup fresh ricotta cheese

Servings: persons

2 medium golden beets (3/4 pound), tops discarded
2 medium red beets (3/4 pound), tops discarded
3 tablespoons pine nuts
2 scallions, thinly sliced
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon plus 1 teaspoon chopped dill
1 tablespoon plus 1 teaspoon chopped mint
Kosher salt and freshly ground pepper
2 cups packed baby arugula
3/4 cup fresh ricotta cheese

1
Preheat the oven to 400.
2
Set the beets in a small baking dish, add 1 cup of hot water and cover with foil.
3
Bake for about 45 minutes, until the beets are tender when pierced with a knife.
4
Drain and let stand until cool enough to handle.
5
Using a paper towel, rub the skins off the beets.
6
Cut the beets into 1/2-inch dice.
7
In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes.
8
Transfer the pine nuts to a small bowl.
9
In a large bowl, gently toss the beets with the scallions, olive oil, vinegar and 1 tablespoon each of the dill and mint.
10
Season with salt and pepper.
11
Add the arugula and toss to coat.
12
Transfer the salad to plates.
13
Spoon 2 tablespoons of the ricotta over each salad and season the ricotta with pepper.
14
Sprinkle with the pine nuts and the remaining 1 teaspoon each of dill and mint.
15
Serve at once.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium golden beets (3/4 pound), tops discarded, 2 medium red beets (3/4 pound), tops discarded, 3 tablespoons pine nuts, 2 scallions, thinly sliced, and more.

Yes, Roasted Beets with Ricotta, Dill and Mint falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Beets with Ricotta, Dill and Mint

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