Roasted Chioggia Beets with Goat Ricotta

Prep time: 15 min + 20 min cooling / Cook time: 1 h / Servings: 2

Chioggia beets are naturally sweet, with beautiful pink and white rings that make them a show-stopper on any plate. Eaten raw, grated, or roasted, they are always a delight. In this recipe, they’re oven-roasted, paired with mint-infused goat ricotta, topped with marinated onions, and sprinkled with roasted pumpkin seeds. A refined and flavorful combination.

Roasted Chioggia beets and goats cheese ricotta

Ingredients

• 400 g Chioggia beets

• ¼ cup roasted pumpkin seeds

For ricotta

• 200 g goat ricotta

• 3 fresh mint leaves

• 2 tbsp olive oil
  

For onion salsa

• 1 medium red onion

• 2 tbsp rice vinegar

• 1 tbsp olive oil

• 1 tbsp Balsamumm Bianco or maple syrup

• Salt & pepper to taste
  

For serving

• Drizzle of Balsamumm Bianco

Preparation

Preheat oven to 400 °F (200 °C). Roast whole beets in an oven dish for 40–45 min until tender. Let cool 20 min, peel, and slice thinly with a mandoline. When cooled, remove skin from beets. Slice beets using a mandolin or a sharp knife.

For marinated onions, finely slice the onion, add vinegar, oil, Balsamumm Bianco, salt, and pepper. Marinate 15 min.

Toast pumpkin seeds in a dry pan until golden. Set aside.

Ricotta, mint & olive oil

Mix ricotta with chopped mint and olive oil.

Arrange beet slices on a plate, top with ricotta, marinated onions, pumpkin seeds, and finish with a drizzle of Balsamumm Bianco. Serve and enjoy!

Roasted Chioggia beets and goats cheese ricotta

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