HONEY BALSAMIC BEETS & FIGS

INGREDIENTS

• 4 cups pre-cooked beets (store-bought vacuum-sealed or pickled), quartered

• 2 cups fresh figs, halved

• 4 tablespoons balsamic vinegar

• 2 tablespoons honey

• 6 tablespoons extra-virgin olive oil

• 2 cups ricotta

• 1 cup toasted pistachios, roughly chopped

• Flaky salt, to taste

• Bread or crackers, for serving

INSTRUCTIONS

1. In a large bowl, combine beets, figs, balsamic, honey, and olive oil. Season lightly with salt and toss gently to coat.

2. Spread ricotta on a serving platter or shallow bowl.

3. Spoon beet-fig mixture evenly over ricotta.

4. Sprinkle with pistachios; drizzle with olive oil and flaky salt.

5. Serve with bread or crackers for scooping.

Make Ahead / Storage: Beets and dressing can be combined up to 1 day ahead; assemble just before serving.