Roasted Beet and Ricotta Salad
|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.