Beet Salad with Pomegranate Vinaigrette

Beet Salad with Pomegranate Vinaigrette over Ricotta is a terrific combination of creamy and crunchy textures, along with sweet and sour flavors all-in-one delicious dish. 

Beet Salad Made Special

This beet salad is simply made with boiled beets chopped and tossed with a pomegranate vinaigrette and served over a bed of creamy ricotta.  Then it is topped with crushed pistachios and broccoli sprouts which makes this salad totally amazing!

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!

Serve it with as a side to our London Broil Steak Grilled to Perfection, or our Parmesan Crusted Turkey Cutlets for a delicious meal.

A beet salad served over a bed of creamy ricotta topped with chopped pistachios.


About this salad

Beets are not everyone’s thing.  But when you boil or roast and season them correctly, you get a sweet, 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, some salt, and extra virgin olive oil.

Plus, the combination of different textures in every bite will definitely satisfy everyone’s palate.

This beet salad is a popular dish served at a restaurant on Sullivan’s Island called Obstinate Daughter, and it happens to be our favorite. It was a dish developed for their autumn menu, but beets are becoming an “all seasons” vegetable. 

I love ordering this dish every time we dine there.  So, I decided to try duplicating this beet salad at home.

Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta, topped with chopped pistachios.

Ingredients Needed for Beet Salad with Pomegranate Vinaigrette…

What you’ll need for Beets Salad with Pomegranate over Creamy Ricotta:


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.  Taste and season with sea salt to taste.  Next, spoon it onto a small plate and smear it,  shaping it into a small-looking pie.

3.  Seasoned it with a little fresh cracked black pepper on top.

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).

A white plate with a serving of creamy ricotta as the bed, then topped with a beet salad and chopped pistachios.

Some tips 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.
  • Make ahead and prepare the beet salad one day before.  Then serve it over the creamy ricotta just minutes before serving.
  • And, as a garnish, or for additional color, don’t forget to pick up a package of broccoli sprouts at the market.

What are broccoli sprouts?

Broccoli sprouts are the first green shoots to emerge once a broccoli seed has germinated.  They are known to be one of the “superfoods” and can be added to a variety of dishes.

Very healthy and 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 yourself ( in about 3 days) and in your own home, or buy them fresh at your local grocery store.

A forkful of beets with creamy ricotta.

A Delicious Salad

This Beet Salad with Pomegranate Vinaigrette over Ricotta turned out delicious! 

This dish is not only loaded with flavors but it is very filling at the same time.  There’s plenty on this small plate, and enough to share among 2 or even 3 people. It’s a colorful presentation for your table.  A delicious dish, worth trying.


Try These Next!

If you make this delicious beet salad with pomegranate vinaigrette let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too!

Yield: 2 to 4 servings

Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta

A beet salad served over a bed of creamy ricotta topped with chopped pistachios.

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

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 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


  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 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 for at least 30 minutes.
  3. 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)
  4. 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.
  5. Spoon some of the beet salad on top of the ricotta cream. ( you will have plenty of beet salad leftover), and top with some crushed pistachio nuts. Garnish ricotta cream with broccoli sprouts and a pinch of sea salt on top and serve.
  6. 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.

Nutrition Information:


4 servings

Serving Size:

1 servings

Amount Per Serving: Calories: 167Total Fat: 8.6gCarbohydrates: 14.7gFiber: 2.3gProtein: 9.1g

Did you make this recipe?

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Thanks for stopping by and have a great day!

Happy and Healthy Cooking!  🙂

xo Anna and Liz

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  1. 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

    1. Thank you Dennis! It’s a great dish and very impressive one too!
      Enjoy and thanks for taking time out to leave a comment. Enjoy the weekend!

  2. 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!