Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta is 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 all year long!
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. It was a dish developed for an autumn menu, but beets are becoming an “all seasons” vegetable.
I love ordering this dish every time we go there and I finally decided to try duplicating this beet salad at home.
Ingredients you will need:
1 pound (small or medium size) fresh beets
2 Tbsp. pomegranate balsamic vinegar
1 Tbsp. extra virgin olive oil, plus extra
1 cup of ricotta cheese ( I used Galbani)
1 Tbsp. buttermilk
crushed pistachio nuts
a package of fresh broccoli sprouts
How To Make This Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta
1. First, boil the beets until they are tender, chop and toss them with a simple pomegranate dressing, then allow them to chill in the refrigerator for at least 30 minutes or more.
2. Then take a cup of ricotta cheese and whisked it with a little extra virgin olive oil and some buttermilk and spoon it onto a small plate and shaped it into a rim shape.
3. Seasoned it with a little fresh cracked black pepper and sea salt.
4. Next, I spooned the beet salad over the ricotta cream and topped it with some crushed pistachio nuts to ensure every bite has a nutty edge, then garnished with a sprinkle of broccoli sprouts (for some healthy greens and color).
What I love about this beet salad…
I made this beet salad early in the morning and served it for lunch. You can easily serve this as a “new appetizer” too. Great idea for a dinner party, for sure.
You can even prepare the beets salad one day ahead if you need to. Then serve it over the creamy ricotta just minutes before serving.
And, don’t forget to pick up a package of broccoli sprouts at the market.
Broccoli sprouts are known to be one of the “superfoods” 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 sprouts.
This beet salad with pomegranate vinaigrette 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 season.
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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), and try our Easy Beets, Goat Cheese and Walnut Salad.
- 1 pound (small or medium size) fresh beets
- 2 Tbsp. pomegranate balsamic vinegar
- 1 Tbsp. extra virgin olive oil - divided
- 1 cup of ricotta cheese ( I used Galbani)
- 1 Tbsp. buttermilk
- sea salt
- fresh cracked black pepper
- crushed pistachio nuts
- a package of fresh broccoli sprouts
- 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.
- Peel and cut beets into small (about 1-inch) chunks. Transfer into a mixing bowl. Drizzle on top with extra virgin 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 an adjustment to flavor, adding more pomegranate vinegar if you prefer. Allow the beets to marinate and place them into the refrigerator to chill at least 30 minutes.
- In a small bowl, blend 1 teaspoon of olive oil and buttermilk with ricotta cheese until the ricotta is creamy and smooth. Taste, and season with a pinch of salt, to taste. ( I prefer to garnish with salt before serving)
- Spoon the ricotta mixture on a small plate and create a pie effect, pressing outward with the back of a spoon into a rim shape. Top with fresh cracked black pepper.
- Spoon beet salad on top of the ricotta cream and top with some crushed pistachio nuts. Garnish ricotta cream with broccoli sprouts and a pinch of sea salt on top and serve.
- Serves 2 to 4
Cooks Notes: You can make this beet salad ahead of time. If you are making this for one serving, you will definitely have plenty of beet salad leftover to serve on another day. No worries, beet salads stay fresh up to one week.