Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta
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Recipe type: Appetizer / Healthy Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
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!
Ingredients
  • 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
Instructions
  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 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.
  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 beet salad on top 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.
  6. Serves 2 to 4
Notes
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.
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/beet-salad-with-pomegranate-vinaigrette/