Honey Roasted Beets
Serves 415 mins prep45 mins cook
A delicious honey roasted beets dish with an orange-pecan-Gorgonzola crumble, perfect for fall. The beets are roasted with a drizzle of honey and fresh thyme, served alongside a crumble made from toasted pecans, Gorgonzola, arugula, and orange zest, accompanied by creamy ricotta.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Peel beets and cut into small chunks, reserving the stems. Chop the stems into tiny pieces and set aside. 3: Add the beets to a bowl with the oil, salt, pepper, and 1/2 of the honey. Toss and spread on a sheet pan. Drizzle remaining honey and add thyme. Place in the oven for 30-35 minutes, tossing halfway. 4: Add stems to a small sheet pan, drizzle with 1/2 tbsp olive oil, and season with salt. Roast for 15 minutes until softened and slightly crisp. 5: While everything roasts, prepare the crumble. Chop pecans, then add cheese and chop again. Add arugula and continue chopping, then add orange zest, salt, and pepper. Toss in roasted beet stems when done. 6: Spread ricotta onto a plate, top with beets, then the crumble, and drizzle with honey.View original recipe