Roasted Rosemary Sweets and Beets with Honey-Basil Whipped Ricotta-Avocado Dip

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Step 1

Preheat the oven to 425. Line two baking sheets with parchment paper and set aside.

Step 2

Add the sweet potatoes to a large mixing bowl, then add 1.5 tbsp of the oil, 1/2 tsp salt, 1/4 tsp pepper and one sprig of rosemary. Toss to combine, then spread evenly on one of the baking sheets.

Step 3

Next, the beets to the bowl with the remaining olive oil, salt, pepper and rosemary. Toss to combine then spread evenly on the second baking sheet. Place both baking sheets in the oven and bake for 35-40 minutes, until tender and browned. Toss both the sweet potatoes and the beets halfway. *the sweet potatoes may finish a few minutes early.

Step 4

While the sweet potatoes and beets roast, make the dip. Add the ricotta, avocado, basil, lemon juice, salt, pepper and honey to a food processor and process for 30-45 seconds until smooth.

Step 5

When the sweet potatoes and beets are done, spread the dip over the bottom of a plate, top with the sweet potatoes and beets, then the pistachios, macadamia nuts, lemon zest, pepper, honey and scallions.

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