Colorful Beet, Fresh Orange & Whipped Ricotta Salad Recipe
peppery arugula and toasted almond-white balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
Prepare the Whipped Ricotta
In a medium bowl, whip the ricotta cheese using a hand mixer until it is smooth and creamy. Season with a pinch of salt. Set aside.
Make the Vinaigrette
In a small bowl, whisk together the white balsamic vinegar, olive oil, salt, and black pepper until well combined.
Assemble the Salad
In a large salad bowl, combine the roasted beets, orange segments, and arugula. Drizzle with the vinaigrette and toss gently to combine.
Serve
Divide the salad onto plates and top each serving with a dollop of whipped ricotta and a sprinkle of toasted almonds.