Roasted Beets with Ricotta, Dill and Mint

• 2 medium golden beets (3/4 pound), tops discarded
• 2 medium red beets (3/4 pound), tops discarded
• 3 tablespoons pine nuts
• 2 scallions, thinly sliced
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon plus 1 teaspoon chopped dill
• 1 tablespoon plus 1 teaspoon chopped mint
• Kosher salt and freshly ground pepper
• 2 cups packed baby arugula
• 3/4 cup fresh ricotta cheese

1. Preheat the oven to 400.
2. Set the beets in a small baking dish, add 1 cup of hot water and cover with foil.
3. Bake for about 45 minutes, until the beets are tender when pierced with a knife.
4. Drain and let stand until cool enough to handle.
5. Using a paper towel, rub the skins off the beets.
6. Cut the beets into 1/2-inch dice.
7. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes.
8. Transfer the pine nuts to a small bowl.
9. In a large bowl, gently toss the beets with the scallions, olive oil, vinegar and 1 tablespoon each of the dill and mint.
10. Season with salt and pepper.
11. Add the arugula and toss to coat.
12. Transfer the salad to plates.
13. Spoon 2 tablespoons of the ricotta over each salad and season the ricotta with pepper.
14. Sprinkle with the pine nuts and the remaining 1 teaspoon each of dill and mint.
15. Serve at once.

golden beets, red beets, pine nuts, scallions, extravirgin olive oil, red wine vinegar, dill, mint, kosher salt, arugula, fresh ricotta cheese

Taken from www.foodandwine.com/recipes/november-2008-roasted-beets-with-ricotta-dill-and-mint (may not work)