Roasted Beet Salad with Fresh Ricotta


Preheat oven to 400°F

In late summer you can find beets in a range of colours to use in this salad.


1 pound mixed colour baby beets

2 Tbsp olive oil

2 Tbsp water


2 Tbsp sherry vinegar

3 Tbsp good olive oil

salt and freshly ground pepper

1/3 cup chopped shallots

3 Tbsp chopped mint

1/2 cup walnut pieces

2 cups baby arugula

6 ounces fresh ricotta

2 Tbsp chive oil

Serves 4


Place beets in a baking dish with olive oil and water. Cover and bake for 40-60 minutes, depending on size. Beets should be tender.

Slip skins off beets and cut into halves, keeping the red beets separate from the coloured ones.

Combine dressing ingredients and drizzle over beets, tossing to combine. Stir in shallots, mint and walnut pieces.

Divide arugula among 4 salad plates. Top each with ricotta and pile beet salad over. Sprinkle a little chive oil over.

[To make chive oil, combine 1/2 cup chives with 1/2 cup olive oil and 2 Tbsp chopped green onion tops. Bring to a simmer over medium heat. Let sit for 2 hours, then strain. The oil should be a bright green colour.]

Source: Lucy Waverman’s Weekend Menu in The Globe and Mail, August 10, 2011