Beets Recipe

Roasting the Beets

Roast the beets in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly before peeling.

Seasoning the Beets

Once cooled, peel the beets and cut them into wedges. In a bowl, toss the beet wedges with olive oil, salt, and black pepper until well coated.

Mixing the Fromage Blanc

In a medium bowl, combine the fromage blanc, honey, and lemon juice. Stir until the mixture is smooth and well blended. Adjust sweetness to taste by adding more honey if desired.

Making the Raspberry Sauce

In a small saucepan, combine the fresh raspberries, sugar, and water. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

Straining the Sauce

Remove the saucepan from heat and strain the sauce through a fine-mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible. Allow to cool.