Steak with Beets and Honey Ricotta

This elegant dish, which combines honey-rosemary ricotta, roasted beets and steak, is impressive enough for a special occasion, but easy enough to make for a weeknight meal.

Serves: 4Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 1 pound beets, peeled and cut into ½” cubes
  • 2 tablespoons olive oil
  • 1 1⁄4 teaspoons salt
  • 1⁄4 cup ricotta cheese
  • 1⁄2 tablespoon honey
  • 1 teaspoon rosemary, chopped, plus more for garnish
  • 2 (16 oz.) boneless ribeye steaks
  • 2 teaspoons canola oil
  • 1⁄2 teaspoon pepper
  • 6 sprigs thyme
  • 4 cloves garlic, crushed


  • Preheat oven to 375°F. Prepare baking sheet with parchment paper.
  • In a medium bowl, toss together beets, olive oil and salt; arrange on prepared baking sheet. Bake 30 minutes, until tender. Keep warm until ready to serve.
  • In a medium bowl, combine ricotta, honey and rosemary. Refrigerate until ready to serve.
  • Place cast iron skillet in oven; increase temperature to 450°F. When oven is heated, carefully move skillet to stovetop over medium heat.
  • Using canola oil, brush both sides of steaks. Season with salt and pepper. In a skillet, sear steaks 2 minutes. Flip and top with garlic and thyme. Move skillet to oven; cook 5 minutes.
  • Over low heat, place skillet back on stovetop. Using tongs, flip steak. Continue cooking 2 minutes, until desired doneness. Serve with beets and ricotta. Garnish with fresh rosemary.