Baby Beet Salad with Fresh Ricotta

Name: Baby Beet Salad with Fresh Ricotta
Yield: serves 4
Ingredients: 1 pound baby beets; 1 orange, quartered; 3 sprigs fresh thyme, leaves removed; 1/2 cup extra-virgin olive oil; 4 bunches spring radishes, trimmed; 1 bunch watercress; 1 bunch baby arugula; Kosher salt; 1 cup Fresh Ricotta (recipe follows); Aged balsamic vinegar, for drizzling; 4 cups whole milk; 1 cup buttermilk

December 14, 2011

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 notes

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