Beet And Ricotta Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and slice the beets into thin rounds.
• STEP 5.In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 6.In a separate bowl, whip the ricotta cheese until light and fluffy.
• STEP 7.To assemble the salad, arrange the beet slices on a serving platter. Spoon dollops of whipped ricotta over the beets.
• STEP 8.Drizzle the vinaigrette over the salad and garnish with fresh herbs, such as parsley or dill.
• STEP 9.Serve the Beet and Ricotta Salad immediately, or refrigerate for up to 2 hours before serving.

Cooking Tips

• To save time, you can roast the beets ahead of time and store them in the refrigerator until ready to use.
• For added flavor, you can sprinkle some toasted nuts, such as walnuts or almonds, over the salad.
• Feel free to experiment with different herbs and spices in the vinaigrette to suit your taste.

Storage and Serving

• Leftover Beet and Ricotta Salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, allow the salad to come to room temperature for about 10-15 minutes.
• This salad is best served chilled or at room temperature.