From the Garden
1 lb. red and golden beets, peeled and cut into 1/2-inch cubes
1 tsp. fresh rosemary, finely chopped
From the Store
2 Tbps. olive oil
1/4 tsp. salt
1/2 cup ricotta cheese
1 Tbsp. honey
Preheat oven to 375 degrees.
Combine beets, olive oil, and ¼ teaspoon salt in a large bowl or 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.