Roasted Beets with Orange-Whipped Wisconsin Mascarpone

  • Yield: 6 servings


2pounds medium red beets, peeled
2tablespoons olive oil
1teaspoon sea salt
2cups Wisconsin Mascarpone Cheese
1/2cup fresh orange juice


  1. Preheat oven to 400F.
  2. Cut beets into wedges and toss with olive oil and sea salt. Cover sheet pan with foil; place beets on pan. Bake 40 to 45 minutes, until wedge edges are crispy.
  3. Place Mascarpone in bowl of electric mixer, preferably heavy-duty mixer with wire whisk. Add orange juice slowly, increasing speed of mixer incrementally. Mix for about 30 seconds, just until thickened.
  4. Place roasted beets on serving platter and top with orange-whipped Mascarpone.


Recipe by Chef Brandt Evans,  courtesy of the Wisconsin Milk Marketing Board