Beet Salad Recipe
ricotta, apples, local greens, pumpkin seeds
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.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until tender. Once done, let them cool, then peel and slice them.
- 2
Prepare the Apples
While the beets are roasting, core and slice the apple into thin wedges. You can choose to leave the skin on for added texture.
- 3
Assemble the Salad
In a large bowl, combine the local greens, sliced beets, and apple wedges. Crumble the ricotta cheese over the top.
- 4
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste.
- 5
Serve
Drizzle the dressing over the salad and toss gently to combine. Sprinkle pumpkin seeds on top for added crunch and serve immediately.
