Best Beetroot Leaf And Ricotta Salad Recipes

Beet, Plum, and Ricotta Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

3 medium beets (such as a mix of red, yellow, and Chioggia), trimmed, scrubbed, and quartered
3 plums, pitted and cut into wedges
1/2 cup fresh ricotta
3 teaspoons champagne vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup fresh basil leaves

Steps:

Place beets in a steamer basket or colander set in a saucepan filled with 2 inches of simmering water. Cover and steam until beets are tender when pierced with a sharp knife, about 20 minutes. Let cool, then remove skins. Slice beets into small pieces.
Arrange beets, plums, and ricotta on a platter. Drizzle with vinegar and oil, and season with salt and pepper. Top with basil leaves, and serve immediately.

Nutrition Facts : Calories 179 g, Cholesterol 13 g, Fat 13 g, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 231 g

Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

Steps:

For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

Beetroot Leaf and Ricotta Salad image

Provided by MarraMamba

Categories < 15 Mins

Time 6m

Yield 4 serving(s)

Number Of Ingredients 4

150 g beet leaves (5 1/4 oz)
120 g ricotta cheese (4 1/4 oz)
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

Nutrition Facts : Calories 120.1, Fat 10.7, SaturatedFat 3.4, Cholesterol 15.3, Sodium 110.1, Carbohydrate 2.5, Fiber 1.4, Sugar 0.3, Protein 4.2

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