Charred Beets Recipe

Prepare and roast beets

Preheat oven to 425°F (220°C). Trim beet tops and roots, leaving about 1/4 inch of stem. Scrub skins clean. If beets are larger than 1 inch diameter, halve or quarter them so pieces are roughly 1 to 1½ inches. Toss beets with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread beets cut-side down on a rimmed baking sheet lined with parchment. Roast 25–35 minutes, until beets are tender when pierced with a paring knife and edges begin to char. Remove from oven and let cool 5–10 minutes. For more char, finish beets in a hot skillet in the next step.

Optional stovetop char

Heat a large cast-iron or heavy skillet over medium-high heat until smoking slightly. Add a light swipe of oil if needed. Place roasted beet pieces cut-side down and press gently. Cook 1–2 minutes per side to deepen char and caramelization. Transfer to a bowl and let cool to warm.

In a small bowl or jar combine 2 tbs orange juice, 1 tbs lemon juice, 1.5 tbs honey, 0.5 tbs apple cider vinegar and 0.5 tsp Dijon mustard. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or honey as needed. Keep at room temperature until assembly.

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat combine 2 tsp granulated sugar, 1 tsp honey and 1/2 tsp butter. Once sugar melts and bubbles, add 3/4 cup pecan halves and stir to coat, cooking 2–3 minutes until glossy and the sugar begins to crystallize. Spread pecans on the parchment and sprinkle with 1/8 tsp fine sea salt. Let cool completely; they will harden as they cool. Roughly chop into bite-sized pieces before serving.

Lightly season the ricotta: whisk 1 cup ricotta with a pinch of flaky sea salt (about 1/8–1/4 tsp) and 1 tbsp honey until smooth and slightly loose—if too thick, thin with 1–2 tsp water or milk. Taste and adjust salt/honey for balance.

Plate: smear or dollop ricotta across the center of a serving plate (for 4 servings, divide ricotta evenly). Arrange warm charred beet pieces on top and around the ricotta in a single layer so colors alternate (red and golden). Drizzle 2–3 tbs of the honey-citrus vinaigrette evenly over the beets and ricotta.

Finish: scatter chopped candied pecans over the beets, add small shards or pieces of honeycomb for texture and visual interest, and tuck a few microgreens or baby arugula leaves around the plate if using. Finish with a light drizzle (about 1 tbs total) of honey over the whole dish and a pinch of flaky sea salt to taste.