Rancocas Beets (v, Gf) Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch stem to reduce bleeding, then scrub beets well. Wrap each beet in foil after tossing with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Place on a rimmed baking sheet and roast 45–60 minutes depending on size, until a paring knife slides in easily. Let cool slightly.

Peel and slice

When cool enough to handle, unwrap beets and rub skins off with a paper towel or use a small paring knife. Slice beets into 1/4-inch rounds or wedges, keeping sizes consistent for plating. Place in a bowl and dress lightly with remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 teaspoons honey, and juice from 1/2 lemon. Toss gently to coat and set aside at room temperature.

Finish for plating

If using microgreens, toss them lightly with the 1 teaspoon olive oil and a pinch of salt. Keep toasted crostini ready to serve alongside.

In a food processor or blender, combine 1 cup ricotta, 2 tablespoons Greek yogurt, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Process on high for 30–60 seconds until very smooth and airy, scraping down sides as needed. Taste and adjust seasoning — add a little more salt or lemon juice if needed. Transfer to a bowl and chill briefly while beets finish.

Toast nuts and seeds: place hazelnuts and almonds in a dry skillet over medium heat. Toast, shaking frequently, until aromatic and lightly browned, about 4–5 minutes. Add sesame seeds, coriander, cumin, and fennel seeds for the last 1–2 minutes to warm and bloom the spices. Be careful not to burn.

Cool slightly, then pulse nuts and seeds in a food processor 6–8 short pulses until coarse — you want a crumbly mixture with some larger pieces for texture, not a paste. Transfer to a bowl and stir in 1/2 teaspoon salt, 1/8 teaspoon ground pepper, 1/2 teaspoon dried thyme (or oregano) and 1/8 teaspoon smoked paprika if using. Taste and adjust salt.

Spoon or pipe dollops of whipped ricotta onto a serving platter or individual plates, spacing for the beets.

Arrange beet slices or wedges over and around the ricotta. Drizzle the plated beets lightly with 1 teaspoon extra virgin olive oil and an extra 1 teaspoon honey if you want a sweeter finish.

Scatter 2–3 tablespoons of dukkah over the beets and ricotta for crunch and flavor. Garnish with microgreens and place crostini on the side.

Serve immediately at room temperature so the whipped ricotta is cool and creamy and the roasted beets are slightly warm — this contrast highlights the textures and flavors.