Roasted Beet Salad with Herbed Recipe

This tasty and healthful fresh herby ricotta with roasted beets side dish or appetiser is unusual and perfect for entertaining!

– 5 small beet – 1/3 cup 45 g blueberrie – 1/4 cup 35 g almonds, roasted and chopped Herbed Whipped Ricotta: – 1 cup 8 oz whole milk ricotta – 2 teaspoons 10 ml avocado oil, or olive oil – 2 tablespoons 30 ml fresh mint, chopped – 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean scraped – 1 teaspoon 5 ml pure maple syrup – 1/8 teapoon .63 ml sea salt For the Citrus Dressing: – 2 tablespoons 30 ml fresh lemon juice – 3 tablespoons 45 ml avocado oil – 1 teaspoon 5 ml orange zest – 1 pinch sea salt



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Pre-heat oven to 400˚. Scrub, dry, and wedge beets. Chopped beets on a long piece of foil should be tightly wrapped into a package because they'll grow moist as they roast.

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Roast beets fork-tender in foil wrap on baking sheet 45–55 minutes. Leave beets to cool (this salad can be served warm or cold, so plan accordingly).

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In a stand mixer or bowl with a hand mixer, whisk all whipped ricotta ingredients for 2–3 minutes until well-combined and frothy.

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Put all of the dressing ingredients into a small blender and process them until they reach a creamy consistency.

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Serve whipped ricotta on a big plate. Drizzle citrus dressing over roasted beets, blueberries, and walnuts.

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