Roasted Beets

With Whipped Ricotta

by LEON BOUTEILLER

Yes indeed, we’ve made it to the end of meteorological summer. Just in time to start thinking about autumnal foods and recipes. But wait! I still have one vegetable that crosses the line between summer and fall; that is beets. They have been around for a long time, domesticated thousands of years ago. They are a root vegetable, not a tuber. They tend to be sweet. One such example is the sugar beet. Hard to believe but more sugar is produced from sugar beets than from sugar cane! Some garden beet varieties are sweeter than others; sometimes the amount of rainfall, or lack thereof, may affect the sugar content.

Beets come in a variety of colors. Red is the most familiar, yellow is fairly common. Some are nearly black and some have rings of two or more colors if crosscut.

Garden beets have edible tops that can be cooked like Swiss chard. They are very flavorful, nutrient rich and contain an abundance of antioxidants and polyphenols. Young beet tops can be found in packaged baby greens mixes and micro greens.

The deep red color of beets has been the coloring agent for natural food dyes. Sometimes beet juice is added to food to enhance its visual appeal. Historically the red beet color was used to color fabrics and, in some circles today, beet color is still used.

I have always enjoyed beets. My mother boiled beets from our garden and would slice and serve them simply with a little salt, pepper and a lot of butter… delicious! My aunt Lillian would bring a casserole of Harvard beets to any family party. An old-fashioned recipe around for hundreds of years. There is some controversy as to where the name originated but none about its sweet and sour deliciousness. It is a concoction of cooked beets in a bath of water, sugar, vinegar, cornstarch and butter. It may be a dated but it’s mighty tasty.

Recently I was offered a plate of roasted beets accompanied by ricotta cheese and some garnishes. So I offer you my version with a couple of additions that make it special. Aside from the beets’ cooking time, the dish comes together quickly and easily.

ROASTED BEETS with WHIPPED RICOTTA

Ingredients:

1 1/2 pounds good sized red beets, about 4, tops removed
2 cups ricotta cheese, whole milk or part skim
2 tablespoons honey to drizzle
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 teaspoon lemon juice
2 tablespoons toasted pumpkin seeds
1 tablespoon chopped fresh oregano, thyme or parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Method:

trim the beets and wash thoroughly. Dry, then rub them lightly with olive oil and place them on a square of aluminum foil and wrap into a fairly tight envelope. Place the package on a cookie sheet and roast for an hour in a 325F degree oven. Turn off the oven and leave them for thirty minutes more.
when cool enough to handle, rub them with a paper towel to remove the skin
cut the beets into wedges. I usually cut them in half, then quarters then eighths
put the ricotta cheese in a food processor with the lemon juice and salt and pepper, and process for about 30 seconds, scrape down the bowl and process for another 30 seconds
spread the ricotta mixture out on a serving platter and then place the cut beets evenly around the platter
drizzle the honey over the beets and then the olive oil and then the balsamic vinegar
shower the pumpkin seeds and chopped herb of choice over all

This makes an appealing display for a buffet or sideboard. Served for lunch or as an appetizer with some crusty bread, it is satisfying and delicious. The rich ricotta contrasts with the sweet roasted beets, honey and vinegar. A nice crunch from the pumpkin seeds and the sprinkling of fresh herb wakes it up.

Enjoy!