This Beet and Ricotta Salad can be made with roasted or grilled beets and is easy, fresh, and delicious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 salads
Ingredients:
- 6 medium beets
- 3 Tbsp. olive oil plus more for cooking
- 1 Tbsp. lemon juice
- 1 small clove garlic (optional)
- 1/2 cup ricotta cheese
- 1/2 cup walnut (optional)
- About 1/2 tsp. sea salt or fleur de sel
- Minced chives for garnish (optional)
Preparation:
- Roast or grill beets. If you roast them, peel and slice the beets.
- In a medium bowl, combine oil, lemon juice, and garlic. Add beets and toss to coat.
- Lift beets out of the dressing and divide onto 4 to 6 salad plates.
- Divide the ricotta between the 4 to 6 salads, dolloping small bits of ricotta.
- Top with walnuts, if you like. Drizzle with dressing left behind in the bowl.
- Sprinkle with salt (add more to taste, if you like) and chives.
