Roasted Beet Salad over Spinach with Lemon Scented Ricotta
  • 2 Bunches of Beets, I like a mixture of Pink, Gold and Red
  • 2 Tablespoons of Olive Oil
  • 6 oz of fresh Spinach
  • 1 Cup of fresh Ricotta Cheese
  • 1 The Zest of one Lemon Zest
  • 1 Tablespoon of Fresh lemon Juice
  • Sea salt and pepper to taste
For the Vinaigrette:
  • 2 Tablespoons Raspberry or other fruity vinegar
  • 1 tablespoon Honey
  • 4 Tablespoons of Olive Oil*
  • Sea salt and pepper to taste
  1. To Roast the Beets: Preheat the oven to 400°. Place a large sheet of heavy-duty foil on a baking sheet. Set the beets on the foil and drizzle with olive oil then foil over the beets and seal into a packet. Bake for about 45 minutes, until the beets are tender when pierced with a knife. Let stand until cool enough to handle. Using a paper towel or under running water, rub the skins off the beets. Slice beets into circles, set aside.
  2. Meanwhile wash and dry the spinach, set aside.
  3. Spoon 1 cup of fresh ricotta cheese into a small bowl, season with ½ - 1 teaspoon of lemon zest, the lemon juice, and taste. Adjust the seasonings with additional lemon zest, salt and pepper. Reserve the remaining lemon zest for garnish.
  4. For the vinaigrette:Whisk together all ingredients until blended. Taste and season to taste with salt and pepper.
  5. To assemble the salad: Set out 6 chilled salad plates. Place the spinach in a medium bowl, add 2 tablespoons of the dressing and toss to coat. Divide the spinach evenly among the salad plates. Add the beets to the bowl with 2 tablespoons of the salad dressing, toss to coat. Arrange the beets decoratively over the spinach. Spoon the ricotta cheese mixture decoratively over the beets (about 2 ½ to 3 tablespoons per plate). Drizzle with the remaining vinaigrette and garnish with the remaining lemon zest and a sprinkle of sea salt. Serve immediately.
*For a variation I will substitute a tablespoon of walnut or hazelnut oil for one of the tablespoons of olive oil. Then garnish with a few of the toasted walnuts or hazelnuts.
Recipe by Monica's Table at