Roasted Beet Salad with Herbed Whipped Ricotta
An incredibly unique side dish or appetizer for serving guests, this fresh herby ricotta and roasted beets is flavorful and nutritious!
Servings: 4 to 6 people
Ingredients
Ingredients:
- 5 small beets
- 1/3 cup 45 g blueberries
- 1/4 cup 35 g almonds, roasted and chopped
Herbed Whipped Ricotta:
- 1 cup 8 oz whole milk ricotta
- 2 teaspoons 10 ml avocado oil, or olive oil
- 2 tablespoons 30 ml fresh mint, chopped
- 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean scraped
- 1 teaspoon 5 ml pure maple syrup
- 1/8 teapoon .63 ml sea salt
For the Citrus Dressing:
- 2 tablespoons 30 ml fresh lemon juice
- 3 tablespoons 45 ml avocado oil
- 1 teaspoon 5 ml orange zest
- 1 pinch sea salt
Instructions
Prepare the Beets:
- Preheat the oven to 400 degrees F. Scrub the beets, pat them dry, and chop them into wedges. Place chopped beets on a long sheet of foil, then fold into a foil packet (note: the beets will become juicy as they roast, so make sure the packet is nice and secure). Place foil packet on a baking sheet and roast 45 to 55 minutes, or until beets are very tender when poked with a fork. Remove from oven and allow beets to cool (note: this salad can either be served with warm roasted beets or chilled beets, so you can plan your temperature accordingly).
Prepare the Ricotta:
- Add all ingredients for the whipped ricotta to a stand mixer (or use a mixing bowl with a hand mixer) and beet with the whisk attachment for 2 to 3 minutes, or until well-combined and fluffy.
Prepare the Dressing:
- Add all ingredients for the dressing to a small blender and blend until creamy.
Prepare the Salad:
- Spread the whipped ricotta over a large serving board or platter. Top with roasted beets, blueberries, roasted walnuts and a drizzle of citrus dressing.
Nutrition
Serving: 1grams