Beetroot and Ricotta Dessert
A stunning yet simple dessert featuring roasted beetroot, creamy ricotta, and a tangy beetroot sauce, finished with fresh arugula for a peppery contrast.
- Total time
- 50 min
- Servings
- 4
- Calories
- 180
- Protein
- 8g
Ingredients
- 3 medium beetroot
- 1 cup ricotta cheese
- 1 cup arugula
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Preheat oven to 400°F (200°C). Wrap 3 medium beetroots in foil and roast until tender when pierced with a knife, about 45 minutes. Let cool slightly, then peel and slice thinly.
- 2
In a small bowl, whisk 2 tbsp honey, 1 tbsp balsamic vinegar, 1 tbsp olive oil, and 0.5 tsp salt to make a dressing. Set aside.
- 3
Arrange the sliced beetroot on a serving plate, overlapping slightly. Drizzle half of the dressing over the beetroot.
- 4
Spoon 1 cup ricotta cheese in dollops over the beetroot. Drizzle the remaining dressing over the ricotta.
- 5
Top with 1 cup arugula and serve immediately. The peppery arugula balances the sweet beetroot and creamy ricotta.
- 6
Optional: Add a pinch of black pepper or a few chopped walnuts for extra crunch if you have them.
Tools you’ll need
- Oven
- Foil
- Knife
- Cutting board
- Small bowl
- Serving plate
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