Roasted Beets Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens about 1/2 inch above the beet bulb (reserve greens for pesto). Scrub beets well to remove dirt, but leave skins on.

Place whole beets on a sheet of aluminum foil or in a baking dish. Drizzle with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, and toss or rub to coat evenly. Wrap snugly in foil if using foil.

Roast on a rimmed baking sheet or in the dish for 45–60 minutes, depending on size, until a paring knife or skewer slides into the center easily. Check at 40 minutes for doneness; smaller beets will take closer to 40–45 minutes, larger ones up to 60.

Remove from oven and let cool in the foil or covered for 10–15 minutes to finish steaming. When cool enough to handle, slip off the skins using your fingers or rub with a paper towel. Slice or wedge beets into 1/2-inch thick rounds or wedges. Keep warm or return to a low oven (200°F/95°C) while you finish other components.

Whip ricotta

Place 1 cup ricotta and 2 tbsp softened cream cheese in a food processor or blender. Add 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Process until very smooth and airy, about 45–60 seconds. Scrape down the sides and process another 10–15 seconds if needed. Taste and adjust seasoning with a pinch more salt or lemon if desired. Transfer to a bowl and refrigerate briefly if not using immediately.

Prepare pistachios

Toast 1/2 cup shelled pistachios in a dry skillet over medium heat, stirring frequently, 3–4 minutes until fragrant and lightly golden. Transfer to a plate to cool slightly.

In a food processor, combine toasted pistachios, 2 cups beet greens (packed, stems removed), 1/4 cup parsley, 1 clove garlic, 1/4 cup grated Parmesan, 1 tbs lemon juice, 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper.

Pulse to chop everything roughly, then stream in 4 tbs extra-virgin olive oil while processing until you reach a coarse, spreadable pesto (you may need to stop and scrape the bowl once). Taste and adjust salt, lemon, or oil to balance brightness and texture.

If the pesto is too thick, add 1–2 tbs additional olive oil or 1 tsp water to loosen. Transfer to a small bowl.

Arrange warm beet slices on a serving platter or individual plates.

Dot or smear 2–3 tbs whipped ricotta across the platter or place small quenelles of ricotta beside beet slices. Alternatively, spread a thin layer of ricotta on each plate before placing beets.

Spoon small pools of pistachio & beet green pesto between and over some beet slices so each bite can have both beet and pesto.

Scatter 2 tbs chopped toasted pistachios over the top for crunch and texture. Drizzle 1 tsp extra-virgin olive oil over the assembled dish and finish with microgreens or baby beet greens if using.

Season lightly with flaky sea salt and a grind of black pepper to taste. Serve warm or at room temperature.