Baby beets shine like tender jewels in this salad, their color offset by creamy, handmade ricotta. Roasting the beets heightens the sweetness, concentrating their flavor, while the orange adds a touch of brightness. I use baby arugula and watercress here, though you can choose any other baby greens that have a little bite to them.
Recipe information
Yield
serves 4
Ingredients
Fresh Ricotta
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Wash the beets and remove the greens. Trim the root ends. Toss the beets with the orange sections and thyme leaves and drizzle with 1 tablespoon olive oil. Wrap tightly in foil and roast for about 1 hour, or until tender. When cool enough to handle, peel the beets and halve them. Discard the oranges and thyme. Sprinkle the cooked beets with salt and toss with 2 tablespoons olive oil.
Step 3
Thinly slice the radishes with a chef’s knife or mandoline. Pick over the watercress and arugula, choosing only the best, most tender tips. Toss with the radishes. Dress the watercress salad with 3 tablespoons of the olive oil and sprinkle with salt.
Step 4
Add a pinch or two of salt and 2 tablespoons olive oil to the ricotta. Stir until smooth and creamy.
Step 5
Set out 4 plates and smear 2 tablespoons ricotta in a stripe down the middle of each. Arrange the beets on top of the ricotta. Drizzle with the remaining olive oil and 1 teaspoon of aged balsamic per plate. Divide the watercress salad into 4 portions and place to the side of the beets on the plate.
Fresh Ricotta
Step 6
Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.
Step 7
Combine the milk and buttermilk in a large saucepan or enameled pot. Heat very slowly over low heat until the mixture reaches 165°F. The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid. Use a slotted spoon to remove the curds to the lined sieve. Allow to drain and set for 30 to 45 minutes, or until thick.
