Roasted Golden Beet and Sweet Potato Rings with Rosemary Honey Balsamic Glaze & Ricotta

Beets. Nope, they aren't just red. There's this golden yellow variety that I have become a huge fan of. Not only because they don't stain my hands, but they taste sweeter and less earthy than the red variety (my friend, Scott, lovingly refers to beets as tasting like dirt.) I'm hoping this recipe will change his mind.

Did I mention they're also very good for you? Well, they are. Full of antioxidants that lower cholesterol, high blood pressure and even combat fatigue. What's not to love?! Paired with sweet potatoes, you won't even know you're eating them!

This recipe is very simple. It can be eaten warm or chilled, as an appetizer or root vegetable side dish. I served this alongside grilled flank steak with a crusty french bread. Enjoy!

Roasted Golden Beet and Sweet Potato Rings with Rosemary Honey Balsamic Glaze & Ricotta
by Holly K

3 golden beets, stems removed (save for another use)
2 medium sweet potatoes
1-2 Tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper, to taste
2-3 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 sprig fresh rosemary, minced
1/4 cup whole milk ricotta cheese

Heat oven to 375°F. Cut washed and peeled golden beets and sweet potatoes into 1/4" rings. Alternate in a 9 x 13" glass baking dish. Drizzle with extra virgin olive oil, sea salt and pepper. Bake on middle rack for 60 minutes, or until fork tender. Let cool 5 minutes before serving.

Plate about 8-10 rings, drizzle with the Honey Ridge Farms Balsamic Honey Vinegar, a 1/4 teaspoon of the rosemary, 1 Tablespoon crumbled ricotta and additional salt/pepper if desired. Makes 4-6 servings.