Roasted Beet Salad with Herbed Whipped Ricotta and Citrus Dressing

Name: Roasted Beet Salad with Herbed Whipped Ricotta and Citrus Dressing
Yield: 4-6 servings
Cuisine: Brunch
Ingredients: 5 small beets, peeled and sliced into sixths; Blueberries; Roasted almonds, chopped; 1 cup whole milk ricotta cheese; 2 teaspoons avocado oil; 2 tablespoons fresh mint, finely chopped; 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean, scraped; 1 teaspoon pure maple syrup; 1/8 teaspoon sea salt, to taste; 2 tablespoons fresh lemon juice; 3 tablespoons avocado oil; 1 teaspoon orange zest; Pinch sea salt, to taste

A dish that's perfect for any brunch. Roasted Beet Salad with Madagascar Bourbon Vanilla Bean-infused herbed whipped ricotta, roasted almonds, and citrus dressing makes for a beautiful, shareable dish.

Ingredients

USMetric

5 small beets, peeled and sliced into sixths
Blueberries
Roasted almonds, chopped

Herbed Whipped Ricotta:

1 cup whole milk ricotta cheese
2 teaspoons avocado oil
2 tablespoons fresh mint, finely chopped
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
Buy Now, scraped
1 teaspoon pure maple syrup
1/8 teaspoon sea salt, to taste

Citrus Dressing:

2 tablespoons fresh lemon juice
3 tablespoons avocado oil
1 teaspoon orange zest
Pinch sea salt, to taste

Directions

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 beat 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.

Notes:

Recipe by The Roasted Root

5 small beets, peeled and sliced into sixths
Blueberries
Roasted almonds, chopped

Herbed Whipped Ricotta:

8 fl. oz. whole milk ricotta cheese
10 ml avocado oil
30 ml fresh mint, finely chopped
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
Buy Now, scraped
5 ml pure maple syrup
.5 ml sea salt, to taste

Citrus Dressing:

30 ml fresh lemon juice
45 ml avocado oil
5 ml orange zest
Pinch sea salt, to taste

Directions

Prepare the Beets:

Preheat the oven to 200 degrees C. 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 beat 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.