COOKING FOR COMFORT

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Roasted Beet Salad over Lemon Ricotta

May 2, 2018

I love love LOVE beets. I especially love eating them in a chilled salad with salty, creamy cheese. this recipe here is the perfect starter or side dish [or main dish or snack or dessert].

 

recipe in a nutshell: roasted beets & red onion dressed in a simple vinaigrette, served over ricotta whipped in salt & fresh lemon zest and then topped with fresh dill & drizzled with honey. 

 

assembly/serving options: you can serve this dish whichever way you desire. I would take the amount of people you are serving and/or the setting you are serving it in, into consideration. you could toss all of the ingredients with some greens [arugula, spring greens, etc.] and then top with dollops of ricotta. you could smear the ricotta onto a serving plate/platter and top with the beets and onion. or you could plate it the same way, but in a bowl and eat it as a dip with crackers and/or flatbread [recipe here]. I personally love using Trader Joe's Olive & Fig Crisps [below] - they are amazing with this dish and really any other dish including cheese of some sort. BUT anyway that you assemble it, top it off with some fresh dill, a drizzle of honey and salt & pepper. 

 

 

ROASTED BEET SALAD over LEMON RICOTTA

Yields: 4 servings               Prep Time: 10 minutes               Cook Time: 1 hour if roasting beets

 

INGREDIENTS

4 large beets, roasted, cooled & sliced

2 Tbsp. olive oil

1 Tbsp. lemon juice, freshly squeezed 

½ tsp. white sugar

kosher salt & freshly ground black pepper, to taste

10 oz. ricotta 

1 tsp. lemon zest [~ 1 small lemon]

½ tsp. kosher salt

¼ cup thinly sliced red onion, soaked 

fresh dill, chopped 

honey, for drizzling 

 

DIRECTIONS

Soak your thinly sliced red onions in a bowl of ice water for 10-15 minutes then drain.

*soaking the red onion gives it a crunch and makes the flavor a little more mellow. 

In a medium-sized bowl, whisk together the olive oil, lemon juice and sugar. Add salt and black pepper to taste. 

Toss the red onions in the vinaigrette until fully-coated, remove the onions and set them aside.

*I set the onions aside before adding the beets to prevent the beet color and flavor from soaking into them – this is really more for presentation. 

Add the roasted, sliced beets and toss until fully coated in the vinaigrette. 

*see below for Roasted Beets recipe.

In a separate bowl, add the ricotta, lemon zest and ½ tsp. salt.

Using a whisk, hand-mixer or whisk attachment, whip together all of the ingredients for 1-2 minutes. 

*I like to use my Cuisinart hand blender with the whisk attachment for this part [photo below].

Assembly – this you can do however you feel comfortable. Several options:

-- Smear the ricotta on a plate and spoon the beets and red onion on top. 

-- Put the beets and red onion into a serving bowl and add dollops of ricotta. 

Top your ricotta & beet creation with fresh, chopped dill and a drizzle of honey. 

ROASTED BEETS

Preheat the oven to 400° and prepare a foil-lined baking sheet. 

*even though the beets are wrapped, the juices may ooze out and burn on to the pan if you don't line the pan with foil too.

Trim off the tail-like ends of the beets and wrap them each individually up tin foil.

Place them on the baking sheet and roast for 1 hour. 

Once the beets have cooled, cut off the in-trimmed end and peel them. 

*I like to use two paper towels to do this -- the friction allows the skin to come off easier and your hands don't get stained.

 Cuisinart Smart Stick Hand Blender                                           Trader Joe's Fig & Olive Crisps

 

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