Long Meadow Ranch

Roasted Beets with Sauce Verde and Ricotta

Pickled Beets and Eggs

"I love beets. I really love beets. I grew up eating them and I love their earthy smell and flavor. I have some roasting in my oven right now. They say that a lot of wines character is a direct reflection of the soil in which it was grown. But to me, terroir is defined by the beet. How many vegetables actually taste of the very earth that they come from? I fry them, shave them raw, pickle them and juice them, but I like them the best roasted in their own skins. Delicious!"  - Sheamus



For the Beets
2 dozen Chioggia, Bull’s Blood and Golden beets, no larger than a golf ball
Napa Valley Select Extra Virgin Olive Oil
Kosher salt
For the Sauce Verde
¼ cup Italian parsley, rough chopped
5-6 medium basil leaves
1 clove garlic, freshly peeled
Kosher, or coarse sea salt to taste
1 tbsp Long Meadow Ranch Red Wine Vinegar
¼ cup Prato Lungo Extra Virgin Olive Oil


For the Beets:
Wash beets and separate by color.  Place in foil, or a roasting pan with a lid and sprinkle with salt and a little olive oil. 

Roast covered at 375* for 1 to 1.5 hours. Keep in mind that the different beet varieties may cook at different times. Once the beets are cooked through, allow to cool uncovered for 15 -20 minutes.

To peel: Use a dark colored kitchen towel and apply pressure with the thumb to peel the skin from the beets.

I normally start with the lighter colors and work my way towards red. (This helps me use only one towel in this preparation and does not stain the other beets) Cut beets in ½ or ¼ depending on size. Allow to cool to room temperature.

For the Sauce Verde:
Place garlic and a pinch of salt in a mortar and pestle.
Grind until a smooth paste has been made. Add parsley and basil and grind to a paste as well. Add vinegar and add more salt if needed. Stir in olive oil.

To serve:
Place beets on a service platter and season with salt and pepper. Drizzle the sauce over the beets and top with Ricotta, or a slightly aged goats milk cheese.


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