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Roasted Baby Beets.

Roasted Baby Beets


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.

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

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.

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.

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.

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

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.

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.

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