Rancocas Beets Recipe

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem; wash beets thoroughly to remove dirt.

Place each beet on a square of foil, drizzle with 1 tbs olive oil divided evenly among beets, and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper divided. Wrap tightly and place on a rimmed baking sheet.

Roast in the preheated oven until tender when pierced with a skewer, about 45–60 minutes depending on size. Check at 40 minutes for doneness.

Remove beets from oven, unwrap and let cool until safe to handle, about 15 minutes. Using paper towels, rub skins off (they should slip off). Slice beets into 1/4-inch thick rounds or wedges, as preferred. Keep warm or at room temperature until plating.

While beets roast, place ricotta, Greek yogurt, lemon juice, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper into a food processor or blender.

Process until completely smooth and aerated, about 30–60 seconds. Scrape down sides and process another 10–15 seconds if necessary to achieve a spreadable, fluffy texture. Taste and adjust seasoning with a pinch more salt or lemon juice if needed.

Transfer whipped ricotta to a bowl, cover and refrigerate until ready to plate. If it becomes too stiff, stir in 1–2 tsp water or olive oil to loosen.

Toast the hazelnuts in a dry skillet over medium heat, tossing, until fragrant and lightly browned, 4–6 minutes. Transfer to a towel, rub to remove most skins, then roughly chop or pulse in a food processor to a coarse crumb (not a powder).

In the same skillet toast sesame seeds, coriander seeds, cumin seeds, and fennel seeds (if using) over medium heat, stirring constantly, until aromatic and lightly golden, about 2–3 minutes. Remove from heat and let cool briefly.

Combine toasted nuts and seeds in a small bowl with 1/2 tsp sea salt and 1/4 tsp black pepper. Pulse gently in a food processor 2–3 times to bring together — mixture should be coarse with distinct nut and seed pieces. Taste and adjust salt.

Arrange a smear or dollops of whipped ricotta on a serving platter or on individual plates (about 2–3 tbs ricotta per serving).

Fan or nest beet slices on top of the ricotta, distributing evenly (about 4–5 beet slices per serving).

Drizzle honey over the beets and ricotta, dividing 2 tbs among the servings. Then drizzle remaining 1 tbs olive oil over the dish.

Generously sprinkle the dukkah over the beets and ricotta so the nutty spice mix sits on top and around the beets.

Finish with a light pinch of flaky sea salt and scatter microgreens or herb leaves for color and freshness if using.

Serve immediately at room temperature. Leftover whipped ricotta can be refrigerated up to 3 days; store dukkah in an airtight container at room temperature up to 2 weeks.