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Roasted Beets with Ricotta, Dill and Mint

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 6
  • VEGETARIAN

Fresh dill and mint brighten up earthy beets in this ricotta-topped take on beet salad.

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  1. 2 medium golden beets (3/4 pound), tops discarded
  2. 2 medium red beets (3/4 pound), tops discarded
  3. 3 tablespoons pine nuts
  4. 2 scallions, thinly sliced
  5. 1 1/2 tablespoons extra-virgin olive oil
  6. 1 1/2 tablespoons red wine vinegar
  7. 1 tablespoon plus 1 teaspoon chopped dill
  8. 1 tablespoon plus 1 teaspoon chopped mint
  9. Kosher salt and freshly ground pepper
  10. 2 cups packed baby arugula
  11. 3/4 cup fresh ricotta cheese
  1. Preheat the oven to 400°. Set the beets in a small baking dish, add 1 cup of hot water and cover with foil. Bake for about 45 minutes, until the beets are tender when pierced with a knife. Drain and let stand until cool enough to handle. Using a paper towel, rub the skins off the beets. Cut the beets into 1/2-inch dice.
  2. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Transfer the pine nuts to a small bowl.
  3. In a large bowl, gently toss the beets with the scallions, olive oil, vinegar and 1 tablespoon each of the dill and mint. Season with salt and pepper. Add the arugula and toss to coat. Transfer the salad to plates. Spoon 2 tablespoons of the ricotta over each salad and season the ricotta with pepper. Sprinkle with the pine nuts and the remaining 1 teaspoon each of dill and mint. Serve at once.
Make Ahead The beets can be made through step 1 up to 2 days in advance.