Roasted Beets with Oranges, Ricotta & Honey

Prep: 15 minutes plus standing
Roast: 1 hour • Serves: 4

1. Preheat oven to 375°. Rub beets with oil; wrap individually in aluminum foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with knife. Carefully open aluminum foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel and dice beets.

2. Slice off ends of oranges; place each cut side down on cutting board. With a paring knife, slice down sides of oranges to remove skin and white pith. Hold oranges over large bowl; gently cut along sides of membranes to release each segment. Add beets; toss. Makes about 4 cups.

3. Serve beet mixture topped with cheese, drizzled with honey and garnished with rosemary, if desired.

Approximate nutritional values per serving (1 cup beet mixture, 1/4 cup cheese, 1 tablespoon honey):
279 Calories, 12g Fat (6g Saturated), 32mg Cholesterol,
111mg Sodium, 38g Carbohydrates, 4g Fiber, 9g Protein