Roasted Beet and Ricotta Salad
Ingredients
4 beets, peeled and cut into wedges (2 red and 2 yellow) | ||
1/4 cup olive oil | ||
kosher salt and black pepper | ||
2 tbs mint leaves, chopped | ||
4 tbs roasted almonds | ||
2 tbs olive oil | ||
2 tbs red wine vinegar | ||
1/4 lb ricotta salata,shaved |
Beets have a sweet and savory flavor, which is highlighted by oven roasting. This recipe combines roasted beets with, fresh mint, roasted almonds, and Ricotta Salata. Ricotta Salata is a firmer version of Ricotta cheese and is absolutely delicious.
- Toss the beets with 1/4 cup of olive oil, then season with salt and pepper.
- Roast the beets on a rimmed baking sheet in a preheated 450-degree oven, tossing once, until tender, about 30 minutes.
- Top with 2 tbs each of chopped mint leaves, roasted almonds, 2 tbs olive oil, 2 tsp red wine vinegar, and some shaved ricotta Salata.
- Season with salt and pepper and serve warm.
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