Beet Salad Recipe
pickled yellow beets, roasted red beets, chioggia beet chips, whipped housemade ricotta, kumquat, watercress, fall citrus vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Pickling the Yellow Beets
In a pot, combine equal parts water and vinegar. Bring to a boil, then add sliced yellow beets. Simmer for 15-20 minutes until tender. Remove from heat, cool, and refrigerate in the pickling liquid for at least 1 hour.
- 2
Roasting the Red Beets
Preheat the oven to 400°F (200°C). Wrap red beets in aluminum foil and roast for about 45-60 minutes until tender. Allow cooling, then peel and slice.
- 3
Making Chioggia Beet Chips
Thinly slice chioggia beets using a mandoline. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake at 375°F (190°C) for 20-25 minutes until crispy.
- 4
Preparing Whipped Ricotta
In a food processor, blend ricotta cheese until smooth and creamy. Add a pinch of salt and pepper to taste.
- 5
Making the Vinaigrette
In a small bowl, whisk together citrus juice, olive oil, honey, salt, and pepper until emulsified.
- 6
Assembling the Salad
On a serving plate, place roasted red beets and pickled yellow beets. Add dollops of whipped ricotta, kumquat slices, and a handful of watercress. Drizzle with citrus vinaigrette and top with chioggia beet chips.