Beet Ricotta Salad with Honey Balsamic Dressing
Ingredients
Salad
- 1-2 bunches fresh beets
- ½ - 1 cup ricotta
- ¼ cup chopped hazelnuts
- 3 cups arugula
Dressing
- 2 Tb balsamic vinegar
- 3 Tb olive oil
- 1 -2 Tb honey depending on desired sweetness
- 1 tsp djon mustard
- ¼ tsp thyme or 1tb. chopped fresh thyme leaves
- ¼ tsp salt
Instructions
To Roast the Beets:
- Chop off the stems and the bottom tip of each beet. No need to peel, just wash with cold water. If any of your beets are especially large you can cut in half so that all the beets are relatively the same size.
- Place washed beets in a baking dish and either cover with foil or a glass lid. A small casserole dish can work well for this.
- Roast in a 425 degree oven for 45 min to 1 hour, or until you can easily poke a sharp knife through the middle. The timing of this will vary greatly on the size of your beets.
- Once the beets are done, allow them to cool. If you did this step in advance, just add the beets to a glass dish with a lid and store in the fridge.
To Prepare the Salad
- Mix together all the dressing ingredients with a whisk so they all combine smoothly. Taste and add more acid, sweetness or salt depending on preference.
- Spread a few handfuls of arugula across a serving dish or in a salad serving bowl. Drizzle a little of the dressing over the greens and toss to coat.
- Next, slice the beets or wedge them (depending on preference). Arrange the slices in small groups across the greens. Drop spoonfulls of ricotta across the beets. Sprinkle the chopped hazelnuts on top. You can add some fresh thyme leaves to garnish if desired.
- Drizzle the dressing over the salad and serve!