Beets And Ricotta Recipe
Kale, Carrot, Pistachio, Whipped Ricotta, Honey-Lemon Bourbon Vinaigrette
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Ingredients
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Salad
Method
Salad
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for 45-60 minutes until tender. Once cooked, peel and dice the beets into small cubes.
- 2
Prepare the Kale
Wash and dry the kale leaves. Remove the tough stems and roughly chop the leaves into bite-sized pieces. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until it softens.
- 3
Prepare the Carrots
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the kale.
- 4
Prepare the Pistachios
Chop the pistachios roughly and set aside.
- 5
Make the Whipped Ricotta
In a mixing bowl, combine the ricotta cheese, honey, lemon juice, and a pinch of salt. Use a hand mixer or whisk to whip until smooth and creamy.
- 6
Make the Vinaigrette
In a small bowl, whisk together the bourbon, olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
- 7
Assemble the Salad
In a large serving bowl, combine the roasted beets, kale, grated carrots, and chopped pistachios. Drizzle with the vinaigrette and toss everything together gently.
- 8
Serve
Spoon the whipped ricotta on top of the salad and serve immediately. Enjoy!