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For the Beets

• 4 Bunches Baby Red or Gold Beets
• 1/2 cup Olive Oil
• 4 each Shallots, Sliced
• 6 each Garlic Cloves, Smashed
• 1/2 cup Red Wine Vinegar
• 6 Sprigs Thyme
• 2 Tbsp Salt
• 2 Tbsp Black peppercorns, Toasted

Whipped Ricotta

• 1 cup Ricotta Cheese
• 1/2 cup Extra Virgin Olive Oil
• 1/2 tsp Salt
• 1 Tsp Orange Zest


• 1/2 cup Golden Raisin
• 1/2 cup Slivered Almonds, Toasted
• 1/2 cup White Verjus


Preheat oven to 350˚. Trim and wash beets.

Step 1: Combine shallots, garlic, thyme, olive oil, vinegar, salt, peppercorn with beets and toss to evenly distribute.

Step 2: Place in a shallow roasting pan and cover with saran wrap, then with foil over the top. Place in oven and cook covered for about 45 minutes to 1 hour. Or until a toothpick can be inserted easily.

Step 3: Remove from oven and allow to cool. Once they are cool enough to handle, wearing a pair of gloves and using a durable paper towel. Gently rub the skins off of each beet and wipe any excess skin off. Set aside.

Step 4: In small sauce pan, combine raisins and verjus. Bring to a boil, then remove from heat. Allow raisins to sit in the liquid for about 2o minutes to plump up. After they are plump, strain off the liquid and discard.

Step 5: Toss the raisins together with the almonds until incorporated, then set aside and allow to cool.

Step 6: In bowl of a food processor, combine ricotta orange zest, and salt and turn on low speed. Slowly drizzle in olive oil to incorporate. Remove from food processor bowl and set aside.

Step 7: To serve, spread a generous amount of the whipped ricotta a serving latter. Place beets on top of the ricotta and then sprinkle the agrodolce over the top.