Servings: 4 to 6 people
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!
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: 1Serving (of 4), Calories: 258kcal, Carbohydrates: 22g, Protein: 12g, Fat: 15g, Saturated Fat: 6g, Monounsaturated Fat: 5g, Fiber: 6g, Sugar: 14g