Description
A vibrant and shareable board featuring roasted root vegetables arranged in a heart shape, served with creamy ricotta, a drizzle of honey, and fresh herbs for a sweet and savory Valentine’s Day appetizer or light meal.
Ingredients
Scale
For the Crust:
- 2 large beets, peeled and sliced into 1/4-inch rounds
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 parsnips, peeled and sliced into 1/4-inch rounds
- 1 sweet potato, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey, plus extra for drizzling
- 1 tablespoon fresh rosemary, chopped
- Fresh thyme sprigs for garnish
- Optional: crusty bread or crackers for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss the beet, carrot, parsnip, and sweet potato slices with olive oil, salt, pepper, and dried thyme until evenly coated.
- Arrange the vegetable slices in a single layer on the prepared baking sheets, keeping similar vegetables together for even roasting. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- While vegetables roast, mix the ricotta with 2 tablespoons of honey in a small bowl until smooth and creamy.
- On a large serving board or platter, spread the creamy ricotta mixture in the center. Arrange the roasted vegetables around the ricotta in a heart shape, alternating colors for visual appeal.
- Drizzle the vegetables lightly with additional honey, sprinkle with fresh rosemary, and garnish with thyme sprigs. Serve immediately with optional bread or crackers.
Notes
You can customize the seasonings to taste.