Bietole Recipe

Cook beets

Trim beet greens leaving about 1 inch of stem to prevent bleeding. Rinse beets under cold water to remove dirt. Place beets in a large pot and cover with cold water by 1–2 inches. Add 1 tablespoon coarse kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a skewer (25–45 minutes depending on size).

Shock and peel

Prepare an ice bath (1 cup ice + cold water). When beets are tender, drain and immediately transfer to the ice bath to stop cooking and set color, about 5 minutes. Remove beets and rub skins off with your hands or a paring knife (skins should slip away easily). Pat beets dry with paper towels.

Slice beets

Using a mandoline or a sharp knife, shave the cooled beets into 2–3 mm thin slices or thin wedges, about 4 cups sliced beets total. Place sliced beets in a shallow nonreactive bowl or container to marinate.

Whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper in a small bowl until emulsified. Taste and adjust acidity or sweetness so the dressing is bright but balanced.

Pour about half of the vinaigrette (reserve remaining) over the sliced beets, tossing gently to coat. Let marinate at room temperature for 20–30 minutes, tossing once halfway, so the beets soften slightly and absorb flavor.

Cure and season ricotta

Place 200 g fresh ricotta in a small bowl. Stir in 1 teaspoon fine sea salt until evenly distributed. Let sit 10–15 minutes so the salt draws out some whey and concentrates flavor. If you prefer a firmer, slightly cured texture, spread ricotta on a fine mesh strainer lined with cheesecloth over a bowl and refrigerate 30–60 minutes to remove some moisture (optional).

Prepare pistachios

Coarsely chop 50 g shelled pistachios. Optionally toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant — cool completely.

Assemble salad

Arrange marinated beet slices on a serving platter or divide among 4 plates (serves 4). Using a vegetable peeler or small spoon, shave or dot the cured ricotta over the beets into irregular quenelles or thin shavings. If using aged pecorino/Parmesan, make a few thin shavings and scatter them sparingly.

Finish and garnish

Drizzle the reserved vinaigrette lightly over the plated beets and ricotta. Scatter chopped pistachios and fresh mint leaves over the salad. Add microgreens or small salad leaves if using. Finish with a drizzle of 1 tablespoon extra-virgin olive oil, a sprinkle of flaky sea salt, and a few grinds of black pepper.

Serve

Serve immediately at cool room temperature so the textures are bright: tender beets, creamy cured ricotta, and crunchy pistachio. Leftovers: store components separately in the refrigerator up to 2 days; dress just before serving.