Appetizers/ Salads and Sides

Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta

Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta~ a delicious plate made with a sweet and sour tasting beet salad that is tossed with a simple pomegranate vinaigrette and served over a bed of creamy ricotta and topped with crushed pistachios and broccoli sprouts.  SO delicious!

The combination of different textures in every bite will definitely satisfy everyone’s palate.  Perfect to serve as an appetizer or even as a side dish to any main course, this is one beet salad you will enjoy this summer!

Beets are not everyone’s thing.  But when you boil or roast them and season them correctly, you get a delicious flavor from them. They’re even better when you marinate them with a sweet and sour vinaigrette made easily with a pomegranate flavored vinegar and extra virgin olive oil.  Maybe with this recipe, you’ll be able to persuade those who turn their heads from them to enjoy eating them.

There is a restaurant here on Sullivan’s Island called Obstinate Daughter, and one of their signature dishes on the menu is their roasted beets ricotta pistachio dish. I love ordering this dish every time we go there and I finally decided to try duplicating this beet salad at home.

I boiled my beets until they are tender, chopped and tossed them with simple pomegranate dressing, then allowed them to chill in the refrigerator for at least 30 minutes or more.
I made the beet salad early in the morning, but you can even make it one day ahead, if you need to.

Then I took a cup of ricotta cheese and whisked it with a little extra virgin olive oil and spooned it onto a small plate.  Seasoned it with a little salt and fresh cracked black pepper.

Next, I spooned some some of the beet salad over the ricotta cream, topped it with some crushed pistachio nuts then garnished with a sprinkle of broccoli sprouts (for some healthy greens and color).

Broccoli sprouts are known to be one of the “super foods” and can be added into a variety of dishes. They are so healthy for us. They are best described as nature’s best source of Sulforaphane which supports our body’s long-lasting antioxidant and essential cellular function. You can buy the seeds on Amazon and grow them in about 3 days in your own home, or buy them fresh at your local grocery store.  Seriously, I think we should be eating more broccoli spouts.

This beet salad over creamy ricotta turned out SO amazing, and it is very filling at the same time. There’s plenty on this small plate, enough to share among 2 or even 3 people.  Its  pretty and colorful presentation makes everyone drool over this dish, especially if they are fond of beets.  A delicious idea to serve this summer.

Looking for more beet recipes?  Try our Healthy Beet Hummus, and if you don’t mind our old photos (we’ve learned a lot since then) try our  Easy Beets, Goat Cheese and Walnut Salad.

Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta

                                                       

1.  Cut off stems and discard them. Place the beets in a medium pot filled with water and bring to a boil.  Cover and simmer the beets for about 25 to 30 minutes or until tender (when a knife can easily slide through them you know they’re ready).  Drain and allow them to cool under running cold water for about a minute or so. 
2.  Peel and cut beets into small (about 1-inch) chunks.  Transfer into a mixing bowl.  Drizzle on top with olive oil and pomegranate balsamic vinegar.  Season with a little sea salt and pepper to taste. Toss until well combined. Taste the beets, and here is where you can make adjustment to flavor, adding more pomegranate vinegar is you like.  Place into the refrigerator to chill at least 30 minutes.  
3.  In a small bowl, whisk 2 teaspoons of extra virgin olive oil with ricotta cheese until the ricotta is creamy and smooth.  Taste, and season with a salt to taste.  Spoon on a small plate and create a pie effect.  Top with fresh cracked black pepper.  Spoon beet salad into the ricotta cream circle and top with some crushed pistachio nuts.  Garnish ricotta cream with broccoli sprouts on top and serve.

Cooks Notes:  You can make this beet salad ahead of time. You will definitely have plenty of beet salad leftover to serve on another day.  No worries, beet salads stay fresh up to one week.

Serves 2 to 4

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5 Comments

  • Reply
    Sandra
    May 13, 2017 at 4:35 am

    This sounds like a wonderful mixture: beetroot (beets) and ricotta which I love! The little sprouts add a little something extra. It sounds perfect for supper with some wholemeal bread! Thank you for sharing your wonderful recipes here!

    • Reply
      annaliz
      May 13, 2017 at 3:03 pm

      You're welcome Sandra! Thank you for taking the time to leave a comment! Have a wonderful Mother's Day!

  • Reply
    SavoringTime in the Kitchen
    May 13, 2017 at 4:47 pm

    I love this salad idea! Not only do I love peaches from your last post but I also love beets so am loving both of these recipes 🙂

  • Reply
    annaliz
    May 13, 2017 at 6:09 pm

    Thank you Sue! This is a really an easy Beet Salad to make and the creamy ricotta makes it sublime!

  • Reply
    Dennis
    June 27, 2017 at 9:29 am

    Living in Wisconsin there are plenty of fresh vegetables this time of year. I love trying your recipes and find many are keepers. I’m looking forward to making this beet dish this 4th of July weekend.
    Thanks for all the recipes

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