• 2 bunches beets (approximately 8 medium-sized beets), peeled 
  • 1/2 cup extra virgin olive oil, plus 3 tablespoons  
  • Salt and pepper  
  • 1/4  balsamic vinegar  
  • 1 pound fresh ricotta cheese  
  • 1 cup beet greens thinly sliced crosswise  
  • 2 cups arugula  
  • 1/2 cup minced beet green stems  
  • 1 pomegranate seeded (approximately 1 cup)  
  • 1/2 red onion finely chopped  
  • 1/2 cup chopped dill


Preheat oven to 425 degrees Fahrenheit 

  • Peel beets. Slice into thin wedges and place in baking dish. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper. Roast for approximately 20 minutes or until tender. Remove from oven and let cool.  
  • Spread ricotta on a platter. Arrange beet wedges on the cheese.  
  • In a bowl, mix olive oil and balsamic vinegar. Add salt and pepper to taste. Add in chopped onion, dill and beet stems. Stir in beet leaves and arugula.  
  • Spread the greens over the beets.  
  • Sprinkle the pomegranate seeds over the greens.  
  • For extra flavor roast and cube an acorn squash to add to the dish. You can roast the squash together with the beets. Cut a squash in half and rub the insides with olive oil. Once it’s cooked peel back the skin and cube the squash.