Marinated Beet Salad Recipe
muscadine, ricotta, pecan, red crispy lettuce
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
Roast the beets in the oven at 400°F (200°C) for about 45-60 minutes until tender. Allow them to cool, then peel and chop into bite-sized pieces.
- 2
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
- 3
Combine Ingredients
In a large bowl, combine the roasted beets, muscadine grapes, and pecans. Drizzle the dressing over the mixture and toss gently to coat.
- 4
Assemble the Salad
On a serving platter, lay the red crispy lettuce leaves. Spoon the beet mixture over the lettuce and dollop with ricotta cheese. Garnish with chopped fresh parsley.
