Roasted Beet Salad over Spinach with Lemon Scented Ricotta

By March 18, 2016 Recipes, Salad One Comment

Serves 6

I found the most beautiful golden and Chioggia beets, at my local Whole Foods.  They were perfect salad for a salad with fresh spinach, some ricotta cheese scented with the grated peel and juice from a Meyer lemon, sea salt and pepper.   This is dressed with honey raspberry vinaigrette. The gold and pink beet against the dark spinach is striking.  This beautiful combination tastes fresh, light and like springtime. It was the perfect starter for our Easter celebration.  CLICK HERE to see my Easter menu.IMG_5895

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.

I am so grateful for the Annapolis Whole Foods who provided all of the amazing produce, meat and cheese for the creation of this post. I’m a devoted Whole Foods shopper but any opinions or findings you read here are solely my own.

As always, I am most grateful for you, my community and will always do my best to serve you in introducing products that you will find the most useful, amazing, helpful, to keep you sane in the kitchen, at home and on the streets.IMG_5877

One Comment

  • Cynthia L says:

    What a beautiful salad. We belong to a CSA and I love it for many reasons, one is that we get to try new vegetables and the other is that we get great vegetables like these beets. The colors of the beets just make it so much more interesting.

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