about contact privacy policy terms and conditions

Roasted Carrots and Beets with Whipped Ricotta & Herbs

August 7, 2025 by Emma Delaney

A visually striking and deeply flavorful dish, Roasted Carrots and Beets with Whipped Ricotta & Herbs offers a delightful blend of earthy sweetness, creamy richness, and aromatic herbs. This elegant plate works beautifully as a refined side dish or a light vegetarian entrée—perfect for holiday tables, weekend brunches, or garden lunches.

Why You’ll Love This Recipe

This recipe brings together rustic root vegetables and creamy ricotta in a way that’s both simple and sophisticated. Roasting enhances the natural sweetness of the carrots and beets, while the whipped ricotta adds a silky, tangy base. Finished with lemon zest, honey, and infused olive oil, each bite is layered with balanced flavor. It’s beautiful to serve, nutrient-rich, and incredibly easy to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 bunch baby carrots, peeled (tops trimmed, but left on)
2 medium beets, peeled and sliced
2 tbsp olive oil
Salt and black pepper to taste
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 sprig rosemary
1 cup ricotta cheese
1 tbsp lemon juice
1 tbsp honey
1 tsp lemon zest
Flaky sea salt, for finishing

Directions

Preheat oven to 425°F (220°C).
Toss the baby carrots and beet slices with olive oil, cumin, smoked paprika, salt, and black pepper. Arrange them in a single layer on a baking sheet. Add the rosemary sprig for flavor.
Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables roast, mix the ricotta with lemon juice, lemon zest, honey, and a pinch of salt in a bowl until smooth and creamy.
Spread the whipped ricotta onto a serving plate or shallow dish.
Top with the roasted carrots and beets.
Drizzle with additional olive oil and finish with flaky sea salt. Garnish with fresh rosemary or thyme if desired.
Serve warm or at room temperature.

Servings and timing

This recipe serves approximately 4 people as a side dish or 2 as a light entrée.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add nuts: Sprinkle with toasted pistachios or walnuts for added crunch and richness.
Change the cheese: Substitute goat cheese or labneh for a tangier base.
Add greens: Serve over a bed of arugula or baby spinach for a salad-like twist.
Spice it up: Add a pinch of chili flakes to the whipped ricotta or roasted vegetables.
Use rainbow carrots or golden beets: For extra color and visual appeal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat the vegetables, warm them in the oven at 350°F (175°C) until heated through.
The whipped ricotta is best enjoyed fresh but can be refrigerated and stirred before serving again.
Do not freeze, as the texture of both the roasted vegetables and ricotta may be compromised.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, just slice them into thinner strips or diagonals for quicker roasting.

Do I need to peel the beets?

Peeling is recommended for smoother texture, but if you’re using very young beets, the skin can be left on.

Can I use store-bought whipped ricotta?

Yes, but homemade gives you control over the flavor. Simply whip regular ricotta with the listed ingredients.

Is this dish suitable for vegans?

No, but it can be made vegan by using plant-based ricotta or cashew cream and omitting the honey.

Can I prepare this dish ahead of time?

Yes. Roast the vegetables and whip the ricotta ahead. Assemble just before serving for best texture.

What kind of honey should I use?

A mild, floral honey like clover or wildflower complements the vegetables well without overpowering them.

Can I serve this cold?

Yes, it’s delicious at room temperature or even slightly chilled as a refreshing dish.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc or a dry rosé complements the earthy and creamy notes.

Can I use other herbs besides rosemary?

Yes, thyme, oregano, or tarragon all pair nicely with the flavors in this dish.

What’s the best way to cut the beets?

Thin rounds or wedges work well. Uniform thickness ensures even roasting.

Conclusion

Roasted Carrots and Beets with Whipped Ricotta & Herbs is a striking, flavorful dish that showcases how simple ingredients can become a sophisticated addition to your table. With creamy ricotta, tender roasted roots, and fresh herbs, it’s a versatile recipe you can serve year-round—equally at home on a holiday spread or a casual weeknight plate.