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Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 4-6 servings


1 bunch each small-medium red beets and golden beets, scrubbed

1 lb. ricotta cheese or vegan ricotta (kite hill is a good brand)

zest of 1 lemon

pinch of salt

for the pesto

leaves only from two bunches of beets (discard stems), washed and dried

½ cup walnuts

2 small or 1 large clove garlic

juice of 1 lemon

1 tsp. fine sea salt

½ cup olive oil


  1. Preheat oven to 400°F. trim tops and bottom long root off of beets and place them whole in a baking dish. Cover dish with foil and roast in oven for 1 hour or until tender when pierced. Allow beets to cool.

  2. While beets are roasting, make pesto: in a food processor fitted with the S blade, combine beet greens, walnuts, garlic, salt and lemon juice. Pulse to chop and combine. With food processor running, slowly stream in oil through feed tube until fully combined.

  3. In a small bowl, mix ricotta cheese with lemon zest and a pinch of salt. Arrange ricotta on serving platter as a bed for beets.

  4. Using gloves or 2 plastic baggies, rub beets gently to remove skins. Cut beets into chunks and arrange over ricotta. Drizzle pesto over beets and ricotta.

  5. Serve immediately.

  6. Pesto can be made a day in advance and stored in refrigerator.Bring to room temperature before serving.

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