Baby Beet Salad with Fresh Ricotta
Baby beets shine like tender jewels in this salad, their color offset by creamy, handmade ricotta. Roasting the beets heightens the sweetness, concentrating their flavor, while the orange adds a touch of brightness. I use baby arugula and watercress here, though you can choose any other baby greens that have a little bite to them.
Recipe information
Yield
serves 4
Ingredients
Fresh Ricotta
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Wash the beets and remove the greens. Trim the root ends. Toss the beets with the orange sections and thyme leaves and drizzle with 1 tablespoon olive oil. Wrap tightly in foil and roast for about 1 hour, or until tender. When cool enough to handle, peel the beets and halve them. Discard the oranges and thyme. Sprinkle the cooked beets with salt and toss with 2 tablespoons olive oil.
Step 3
Thinly slice the radishes with a chef’s knife or mandoline. Pick over the watercress and arugula, choosing only the best, most tender tips. Toss with the radishes. Dress the watercress salad with 3 tablespoons of the olive oil and sprinkle with salt.
Step 4
Add a pinch or two of salt and 2 tablespoons olive oil to the ricotta. Stir until smooth and creamy.
Step 5
Set out 4 plates and smear 2 tablespoons ricotta in a stripe down the middle of each. Arrange the beets on top of the ricotta. Drizzle with the remaining olive oil and 1 teaspoon of aged balsamic per plate. Divide the watercress salad into 4 portions and place to the side of the beets on the plate.
Fresh Ricotta
Step 6
Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.
Step 7
Combine the milk and buttermilk in a large saucepan or enameled pot. Heat very slowly over low heat until the mixture reaches 165°F. The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid. Use a slotted spoon to remove the curds to the lined sieve. Allow to drain and set for 30 to 45 minutes, or until thick.
