Baby Beet Recipe
Ricotta, Pistachio, Arugula, Balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each baby beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Once done, let them cool slightly, then peel and slice them.
- 2
Prepare the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper to taste.
- 3
Assemble the Salad
In a large bowl, combine the arugula, sliced beets, and ricotta cheese. Drizzle the dressing over the top and gently toss to combine.
- 4
Add Toppings
Sprinkle the pistachios over the salad just before serving for added crunch.
