What is the best way to roast beets?

Roasting beets is simple! Just scrub them clean, remove the tops, and chop them into even-sized pieces. Toss them in olive oil and season with salt and pepper. Roast at 375°F for 40-45 minutes or until tender. You can leave the skins on, as they soften during roasting.

When roasting beets, do you need to peel them?

No, you don't need to peel them, but it is a matter of taste. I am fine with the peelings. The skins soften during baking. Just make sure your beets are clean.

What is the best way to peel raw beets?

Carefully use a paring knife to peel the beets. First, cut the head and tail off. Then, slice the skin off.

Roasted Beet And Ricotta Crostini

Name: Roasted Beet And Ricotta Crostini
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 medium beets, tops cut off (about 600 grams) and chopped into ½ pieces; 6 cloves of garlic, peeled and diced; ½ Cup walnuts (50 grams), plus ¼ Cup (25 grams) chopped walnuts for topping; ¼ cup of basil; 1 teaspoon salt; ½ teaspoon pepper; ¼ Cup Extra virgin olive oil + 3 tablespoons for crostini; 1 Cup ricotta cheese; ¼ Cup of honey; 1 large baguette, sliced into ¼ to ½ inch thick pieces

Description

This Roasted Beet and Ricotta Crostini combines sweet, earthy roasted beets with creamy ricotta, crunchy walnuts, and a drizzle of honey, all served on crispy crostini. Perfect as an appetizer or party dip, this recipe is simple yet elegant and packed with flavor!

Ingredients

Units Scale

4 medium beets, tops cut off (about 600 grams) and chopped into 1/2 pieces
6 cloves of garlic, peeled and diced
1/2 cup walnuts (50 grams), plus 1/4 Cup (25 grams) chopped walnuts for topping
1/4 cup of basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup Extra virgin olive oil + 3 tablespoons for crostini
1 cup ricotta cheese
1/4 cup of honey
1 large baguette, sliced into 1/4 to 1/2 inch thick pieces

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Instructions

Preheat oven to 375° Fahrenheit with two racks, one in the middle and one just above.
In a large bowl, add chopped beets, garlic cloves, ½ cup walnuts, salt, pepper, and ¼ cup EVOO. Mix
Pour this mixture on a parchment paper lined baking sheet and spread evenly
Bake for 45 minutes.
While baking, brush remaining olive oil on each side of baguette slices and place on baking sheet
During last 12 minutes of bake, place bread in oven and flip after 6 minutes.
When the timer goes off, remove beet tray from oven and continue cooking bread until crispy. They should be done at about the same time, but the bread might take a bit longer.
Add baked beet mixture to food processor along with ricotta cheese and basil. Blend well.
Add to crostini bread and top with a tad of honey and sprinkle with remaining walnuts.

Notes

Can be served hot or cold
Use baguette crostini, but can really be added to any bread or cracker.
The thinner your crostini, the crispier it is.
You can peel the beets, but I leave the skin on. It is edible and doesn’t hurt anything.
Really, you could use this as a dip for a party instead of topping crostini. Just serve with some honey over the top and crackers/crostini served along the side.