Roasted Beets

Citrus, Pine Nuts, Chermoula, Sheep's Milk Ricotta, House Crackers

Chefs Rick Cook and Tyes Cook of Manifest Bread | Riverdale, MD

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Adapted by StarChefs  |  December 2025  |  Photo: Alexander Zeren

INGREDIENTS

Crackers:
210 grams all-purpose flour
3 grams kosher salt
3 grams granulated sugar
45 grams diced butter
1 egg
Whole milk
Egg white
Crushed cumin seeds
Toasted sesame seeds

Chermoula:
75 grams olive oil
10 grams chopped mint
10 grams chopped parsley
2 grams sesame oil
2 grams chopped dill
2 cloves garlic, minced
Zest of 1 lemon
Chipotle powder
Kosher salt

Roasted Beets:
Whole beets
Olive oil
Kosher salt
Honey
Lemon zest
Ground black pepper

To Assemble and Serve:
Sheep’s milk ricotta
Citrus supremes
Toasted pine nuts

METHOD

For the Crackers:
Heat oven to 350°F. In a mixing bowl, combine flour, salt, and sugar. Add butter and mix gently until butter remains in visible chunks. In a separate bowl, combine egg with enough milk to total 130 grams. Add to dry ingredients and mix just until combined and a shaggy dough is achieved. Portion into ten 40-gram pieces. Refrigerate. Once chilled, using a pasta sheeter, roll each portion to scant thickness. Transfer to a sheet tray. Brush with egg whites and sprinkle with cumin and sesame seeds. Bake until golden brown and crisp. Let cool. Transfer to airtight containers and reserve.

For the Chermoula:
In a mixing bowl, combine all ingredients. Season with chipotle powder and salt. Transfer to an airtight container and refrigerate.

For the Roasted Beets:
Heat oven to 350°F. In a mixing bowl, toss beets with olive oil and salt. Transfer to an aluminum foil-lined sheet tray and roast until fork-tender. Let cool. Once cooled, peeled and cut to desired size. Transfer to a mixing bowl. Toss with desired amount honey, lemon zest, salt, and pepper. Set aside.

To Assemble and Serve:
Spread ricotta on a serving plate. Top with Roasted Beets. Spoon Chermoula over top. Finish with citrus supremes and toasted pine nuts. Serve with Crackers.

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