Roasted curried beets with chive ricotta
1 hr 20 min
We love the savoury sweetness and colour of beautifully roasted beets. Try to choose beets that are the same size so they will cook in the same amount of time. The roasting time for the beets will vary depending on age and size (more mature beets and large beets the size of a tennis ball require longer to cook). The beets are tossed with olive oil, curry powder, salt, and pepper, then baked until tender, which should take about 45 minutes. To check for doneness, simply insert a small sharp knife through the foil into a beet. It should show no resistance. If it still feels hard, roast 10–15 minutes more before checking again for doneness.
¾ tsp(s), or to taste
¼ tsp(s), freshly ground, or to taste
2 pound(s), greens and stems trimmed, well-scrubbed under cold water
Part-skim ricotta cheese
1 tbsp(s), chopped
- Preheat oven to 375°F. Place a large sheet of aluminum foil on a baking pan.
- In a small bowl, combine oil, curry powder, salt, and pepper. Place beets on prepared pan; coat with curry mixture. Fold foil over beets: tightly crimp edges to seal package (leave 1/2-inch of space between beets and top of foil).
- Bake until beets are tender, 45-60 minutes. Remove from oven and let cool. Carefully unwrap foil, being careful as steam can build up in the packet. If beets are young, the skin is edible. For mature beets, when cool enough to touch, remove skins with your fingers or use paring knife. Do not toss foil as there should still be some oil in the packet.
- Meanwhile, combine ricotta and vinegar in a small bowl.
- Cut beets into 1/2-inch-thick rounds. Serve warm or at room temperature topped with ricotta mixture, oil from foil packet and a sprinkle of chives; grind fresh pepper over top, if desired.
- Serving size: 3/4 cups beets and 3 Tbsp ricotta mixture