Beet Salad Recipe
ROASTED & PICKLED BEETS, RICOTTA, GRANOLA, HONEY VINAIGRETTE
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and slice.
- 2
Pickle the Beets
In a bowl, combine the roasted beet slices with apple cider vinegar, salt, and black pepper. Let them marinate for at least 30 minutes.
- 3
Prepare the Honey Vinaigrette
In a small bowl, whisk together olive oil, honey, and a pinch of salt. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large bowl, combine the pickled beets, ricotta cheese, and fresh herbs. Drizzle with the honey vinaigrette and toss gently.
- 5
Serve
Plate the salad and top with granola for added crunch. Serve immediately.
