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Beet and Ricotta Salad


Beet and Ricotta Salad

Beet and Ricotta Salad

Photo © Molly Watson
A simple lemony dressing adds a bit of zing to the earthy beets and fresh, creamy ricotta in this easy but very tasty salad.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 to 6 salads


  • 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)


  1. Roast or grill the beets. If you roast them, peel and slice the beets once they're cooked; if you grill them, peel and slice them first.
  2. In a medium bowl, combine the oil, lemon juice, and garlic. Add the beets to the dressing and toss to coat them thoroughly.
  3. Lift the beets out of the dressing and divide them onto 4 to 6 salad plates.
  4. Divide the ricotta between the 4 to 6 salads, dolloping small bits of ricotta on and aroudn the beets.
  5. Top with the walnuts, if you like. Drizzle the salads with the dressing left behind in the bowl.
  6. Sprinkle with the salt (add more to taste, if you like) and chives.

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