Roasted Golden Beets with Thyme, Orange & Ricotta

Ingredients

Roasted Beets

• 500 g golden beets (about 2 medium)
• Olive oil, for drizzling
• Salt and freshly ground pepper
• 50 ml fresh orange juice (about 1 orange)
• Juice of ½ orange
• ½ tsp honey
• Zest of ½ orange
• A few sprigs fresh thyme (leaves only)
• 1 tbsp chopped toasted hazelnuts

Ricotta

• 1 cup ricotta cheese
• Salt and pepper, to taste

Dressing

• ½ tsp honey
• ½ tbsp olive oil
• ½ tbsp white wine vinegar
• 1 tbsp orange juice
• Salt and pepper, to taste

Method

1. Prepare the beets
   No need to peel the beets. Trim off the root ends, scrub well, and pat dry with a clean cloth. Place them in a baking dish with a lid, drizzle with olive oil, and season generously with salt and pepper.
2. First roast
   Cover and roast in a preheated oven at 190°C for 30 minutes.
3. Orange glaze
   While the beets are roasting, mix the 50 ml orange juice, juice of ½ orange, and ½ tsp honey until well combined.
4. Second roast
   Remove the dish from the oven, uncover, and pour over the orange–honey mixture.  Add the orange zest and sprinkle over the thyme leaves and toss the beets around the pan. Reduce the oven temperature slightly to 180°C and return the beets to the oven, uncovered, for 10-15 minutes, or until tender and lightly caramelised. Remove and set aside.
5. Ricotta
   In a bowl, mix the ricotta with salt and pepper until smooth and well-seasoned
6. Dressing
   In a small bowl, whisk together the honey, olive oil, white wine vinegar, orange juice, salt, and pepper.
7. To serve
   Spread the seasoned ricotta onto a serving plate. Top with the warm roasted beets, drizzle over the dressing, and finish with toasted hazelnuts. Season lightly with extra salt and pepper if needed.

Serve as a side dish with or enjoy with toasted bread.