Baby Beet Salad Recipe

Roast the Baby Beets

Preheat the oven to 400°F (200°C). Toss trimmed baby beets with 1 teaspoon olive oil and a pinch of salt. Wrap individually in foil or place in a covered baking dish and roast for 35–55 minutes depending on size, until a small knife slides in easily. Alternatively, boil whole beets in salted water 25–40 minutes until tender. When cool enough to handle, rub off skins with a towel and slice halves or quarters depending on size. Set aside to cool to room temperature.

Arrange frisée in a large bowl or divide among plates. Hold until ready to assemble.

Make the Whipped Ricotta

In a small food processor or using a blender/immersion blender, combine whole-milk ricotta, softened cream cheese, Greek yogurt, chopped basil, parsley, chives, lemon zest, lemon juice, 1 teaspoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth, light and airy, scraping down sides as needed, about 30–45 seconds. Taste and adjust salt, pepper, or lemon. Transfer to a bowl and keep chilled until plating.

Cook and Toast Quinoa

Preheat oven to 350°F (175°C). Spread rinsed quinoa on a baking sheet and toast in the oven for 6–8 minutes until dry and slightly popping; watch so it doesn't burn. Remove and let cool.

Make Granola

Lower oven to 325°F (160°C). In a bowl combine toasted quinoa, rolled oats, slivered almonds, pumpkin seeds, ground cinnamon and 1/4 tsp salt. In a small bowl whisk together maple syrup, melted coconut oil and stir into dry ingredients until evenly coated. Spread mixture in a single layer on a parchment-lined baking sheet. Bake 12–15 minutes, stirring once half-way, until golden and crisp. Let cool completely — granola will crisp further as it cools. Break into clusters and set aside.

Make the Vinaigrette

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon sherry or red wine vinegar, Dijon mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or seasoning as needed.

Toss the cooled roasted beets gently with about half of the vinaigrette to coat (reserve remaining dressing).

Place frisée on serving plates or a large platter. Spoon dollops (about 2 tablespoons each) of herb whipped ricotta across the greens, or create quenelles for a cleaner presentation.

Arrange beet halves/quarters over the frisée and ricotta. Sprinkle the quinoa granola evenly over the salad to provide crunch.

Drizzle remaining vinaigrette lightly over the arranged salad and finish with a small drizzle (about 1 tsp) of olive oil and a few microgreens or baby herb sprigs. Serve with lemon wedges on the side for extra brightness.

Serve immediately so the frisée stays crisp and the granola remains crunchy.