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Roasted Beet Salad with Honey Ricotta

An elegant but super easy side dish, these oven-roasted beets are served with a slightly sweet and tangy honey ricotta and then topped with fresh herbs.

Prep Time: 15 mins.

Cook Time: 40 mins.

Total Time: 55 mins.

Servings: 4

Calories: 174 kcal


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


  1. Preheat oven to 375 degrees.

  2. Combine beets, olive oil, and ¼ teaspoon salt in a large bowl or zip-top bag and toss until beets are completely coated.

  3. Place beets on a parchment paper-lined baking sheet and roast for 35-40 minutes, flipping beets halfway through.

  4. In a medium-sized bowl combine ricotta, ¼ teaspoon salt, honey, and rosemary. Whisk until combined and refrigerate until ready to use.

  5. Serve beets warm with honey-ricotta and top with additional rosemary, if desired.

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