Roasted Baby Beet Salad Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem; scrub beets well to remove soil. Pat dry.

Toss the whole baby beets with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper so they are evenly coated.

Place beets on a rimmed baking sheet lined with foil or parchment. Roast for 35–45 minutes, turning once halfway through, until a small knife slides easily into the largest beet.

Remove from oven and let cool until safe to handle. Using paper towels or your fingers, rub skins off the beets (they should slip off). If preferred, slice large beets in half; leave small ones whole. Keep warm or refrigerate briefly if making ahead.

In a medium bowl, combine 1 cup whole-milk ricotta and 2 oz softened cream cheese. Use a hand mixer or whisk to combine until smooth.

Add 3 tablespoons heavy cream, 1 teaspoon honey, 1/4 teaspoon fine sea salt, and 1/2 teaspoon lemon zest. Continue whipping until the mixture is light and airy and forms soft peaks (about 1–2 minutes with a hand mixer).

Taste and adjust seasoning—add a touch more honey for sweetness or salt for balance. Transfer mousse to a piping bag or small bowl and keep chilled until plating.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon truffle oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust: add a scant pinch more salt or a few drops more truffle oil for stronger aroma. Keep at room temperature until ready to use.

Segment the blood orange: Using a sharp knife, cut off the top and bottom, then remove peel and pith by slicing downward following the curve. Over a bowl to catch juices, cut between membranes to release segments. Reserve any juice for the vinaigrette or drizzle.

On each plate (serves 4 total), place a small spoonful or piped quenelle of the ricotta mousse slightly off-center.

Arrange roasted baby beets around the mousse — either halved or whole depending on size — distributing colors evenly for visual appeal.

Tuck 1/2 cup pea shoots and a few microgreens around the beets and mousse to add height and freshness.

Scatter the blood orange segments over and between beets so each serving gets bright citrus notes. Spoon any reserved orange juice into a tablespoon and drizzle lightly over the beets (optional).

Drizzle about 1 tablespoon total of the truffle vinaigrette across each plated salad, focusing on the beets and greens but avoiding dumping directly on the mousse to keep it intact.

Finish each plate with about 1 tablespoon (approx. 3/4 to 1 tablespoon) chopped toasted Marcona almonds for crunch, a small pinch of flaky sea salt if desired, and a final light swipe (1/4 teaspoon) of truffle oil over the entire plate for aroma.

Serve immediately so mousse is cool and beets are warm or at room temperature.