Jewels of sweet, tender beets tossed in rosemary brown butter, served over whipped ricotta and finished with a sprinkling of sea salt.  Scooped up on a slice of baguette.  Gorgeous, flavorful and so impressive.

INGREDIENTS

3 beets, (racketball-sized) cleaned and trimmed
1/4t salt
1/4t black pepper
1/4t thyme
2T olive oil

3T butter
1 sprig fresh rosemary

1c ricotta

1 baguette, sliced + toasted

INSTRUCTIONS

Preheat oven to 425°F.

Place a 12″x12″ piece of foil on a baking sheet. Put the beets in the middle sprinkle with salt, pepper and thyme then drizzle with olive oil. Scrunch the foil around the beets making a little package that they can steam in. Roast for 45 minutes. Set aside until you can handle them then peel and cut into 1/2″ pieces.

Melt butter in a skillet on medium heat then add rosemary. Let it bubble for a little until the butter is golden with little brown bits and the rosemary is fried up. This only takes a minute or 2. Turn off the heat then pour in the beets and toss to coat.

Add ricotta to a small food processor, blend until whipped and smooth. Spread on the bottom of a serving bowl and top with the beets and rosemary. Serve with your favorite bread or baguette.

ENJOY!