You could roast the beets under a salt crust, but this method is neater and yields fine results.
Make Ahead: The roasted beets can be refrigerated for up to 3 days.
- 2 bunches beets (1 red, 1 yellow and of similar size; approximately 1 1/2 pounds total), greens trimmed off
- 2 tablespoons chilled salted butter, cut into small pieces (may substitute 2 tablespoons extra-virgin olive oil)
- 2 tablespoons freshly grated ricotta salata
- 2 tablespoons chopped mixed fresh herbs
Preheat the oven to 325 degrees. Lay two large pieces of aluminum foil on a work surface.
Scrub the beets well. Place the red beets at the center of one piece of foil and the yellow beets on the other piece of foil. Wrap each into a tightly sealed packet; place both on a rimmed baking sheet. Slow-roast for 1 hour and 45 minutes or until the beets are tender when pierced with a fork.
Unwrap the beets; when they are cool enough to handle, discard their skins. Cut the beets into quarters, still keeping the two colors separate (in two bowls). Toss the still-warm beets with the butter until the butter has melted, then arrange the beets on a platter. Sprinkle with the cheese and herbs.
Serve warm or at room temperature.
Adapted from a Bourbon Steak recipe.
Tested by Bonnie S. Benwick.
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