Beet and Ricotta Salata Salad

beet-ricotta-salata-salad
Photo by Danny Kim
Beet and Ricotta Salata Salad 2.0 2 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 139 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 6 mg
    • Sodium 272 mg
    • Protein 2 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 24 mg

Heat oven to 450° F. Toss the beets, 4 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 30 to 35 minutes.

Top with the mint, almonds, vinegar, ricotta salata, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve warm or at room temperature.

Ingredients

  1. Check 4 medium beets (about 1½ pounds), peeled and cut into wedges
  2. Check 6 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2 tablespoons chopped fresh mint leaves
  5. Check 2 tablespoons chopped roasted almonds
  6. Check 2 teaspoons red wine vinegar
  7. Check 2 ounces ricotta salata, shaved

Directions

  1. Heat oven to 450° F. Toss the beets, 4 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 30 to 35 minutes.
  2. Top with the mint, almonds, vinegar, ricotta salata, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve warm or at room temperature.