Roasted beets with ricotta and mint make a light, fresh appetizer or main course

Spring is about fresh, light meals to slowly usher us out of winter. This combination of creamy ricotta with roasted beets, mint and a hint of toasted walnut is a great starter or can be enjoyed as a main course with the addition of some other spring vegetables like roasted radishes and carrots and peas.

As with most recipes with a few ingredients, it's especially important to seek out the best quality that you can. For store-bought ricotta, look for Bellwether Farms Basket Ricotta or Calabro brand. A fresh squeeze of orange brightens everything up.

Roasted beets with ricotta and mint

1½ to 2 pounds beets, golden or red or combination of both

Olive oil, for drizzling

Salt and freshly ground black pepper

1 (12-ounce) container ricotta cheese

About 10 fresh mint leaves or other fresh herbs such as basil or mint

About 1/4 cup toasted walnuts, for garnish

3 tablespoons extra virgin olive oil or walnut oil

1 small shallot, finely minced

1 orange

1. Heat oven to 400 degrees. Wash and trim beets. Place in a large piece of aluminum foil and drizzle all over with olive oil, season with salt and pepper. Wrap beets tightly and place on a baking sheet or in a pan and bake for about 40 minutes or until tender when pierced with a knife point. Let cool.

2. Combine olive oil, shallot, orange zest and juice of half the orange together (reserve the other orange half) in a small bowl. Whisk to combine; season with salt and pepper. Taste and add more oil or salt and pepper, as needed; set aside.

3. Peel beets. Note: it's best to use food-safe gloves so you won't stain your hands while peeling. Set peeled beets aside; discard peel.

4. Spread ricotta on a serving platter. Slice beets and top ricotta with beets. Drizzle shallot vinaigrette over. Top with fresh mint and walnuts. Season with a bit more salt and pepper. Squeeze the juice from the remaining half orange over the beets. Serve with crackers or toasted baguette slices.

Kim Sunée is the bestselling author of "Trail of Crumbs: Hunger, Love, and the Search for Home" and "A Mouthful of Stars." For more food and travel, visit kimsunee.com and instagram/kimsunee.