Rocco DiSpirito’s Glazed Beets Agro Dolce with Ricotta Salata, as seen on Guy's Ranch Kitchen, season 6.
Recipe courtesy of Rocco DiSpirito

Glazed Beets Agrodolce with Ricotta Salata

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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 servings
Tender, buttery beets are very delicious on their own. I can only think of a few ways to enhance the flavor of roasted beets. Agrodolce is Italian for sweet and sour and it’s a handy condiment used for almost anything cooked or raw. Adding a sharp sheep’s milk cheese is a great dish building strategy. It makes a side dish feel like it’s a main course.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Wash and dry the beets. Wrap the beets in one large aluminum foil packet. Place the packet on a sheet pan and cook for 1 to 1 1/2 hours, or until the beets are fork tender. Allow to cool slightly before opening, about 20 minutes.
  2. While the beets are cooking, make the agrodolce. In a medium saucepan over medium heat, heat 1/4 cup of the olive oil. Add the garlic and allow to cook until fragrant and just starting to brown, 2 to 3 minutes. Add the red wine vinegar, agave nectar and the leaves from the sprig of rosemary. Bring the mixture to a simmer and reduce until it resembles a syrup, about 5 minutes.
  3. Meanwhile, heat the remaining 1/4 cup olive oil in a medium cast-iron pan over medium heat. Add the onion and cook, stirring occasionally, until browned, about 5 minutes. Add the red pepper flakes and cook for about 1 minute. Then add the raisins, almonds and balsamic vinegar and simmer for 5 minutes until slightly reduced. Transfer this mixture to the reduced red wine vinegar mixture and stir to combine. Set aside and let cool.
  4. Add the Dijon mustard and Banyuls vinegar to a large bowl and whisk to combine. Add the reserved beet greens, arugula, salt and pepper and toss to combine.
  5. Peel and cut the cooled beets into wedges. Place the beets on a platter and top with the agrodolce sauce. Top with the beet green salad and freshly grate the ricotta salata over the top.