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Roasted Beet Salad with Herbed Whipped Ricotta and Citrus Dressing with roasted almonds and blueberries - a perfect sharable dish for brunch
Roasted Beet Salad with Herbed Whipped Ricotta
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Course: Salad
Servings: 4 to 6 people
Author: Julia
  • 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
Prepare the Beets:
  1. 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:
  1. 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:
  1. Add all ingredients for the dressing to a small blender and blend until creamy.

Prepare the Salad:
  1. Spread the whipped ricotta over a large serving board or platter. Top with roasted beets, blueberries, roasted walnuts and a drizzle of citrus dressing.