Roast or cook beetroots until warm and tender
Whip ricotta with lemon juice and olive oil until light and creamy
Prepare pistachio dressing by combining pistachios, honey, dijon mustard, red wine vinegar, and Aleppo pepper
Plate the warm beetroots and top with whipped ricotta
Drizzle with pistachio dressing
Garnish with fresh mint and serve as a side, salad, or main dish
