2 days Ago By Wire Report
By Linda BalslevYes, this is a recipe for salad, but it’s really about the ricotta. More specifically, it’s about whipped ricotta.We all know ricotta as the ubiquitous filling in lasagna and other filled pasta dishes.
What you may not know is that when you whip ricotta, it transforms into a creamy, airy pillow of brilliant white cheese. Add to that a splash of olive oil or a little lemon zest, and suddenly this whipped whey cheese develops flavor and dimension and morphs into a versatile alternative to creme fraiche and whipped cream. Use it as a dip or as a base for pizza, spread it on toast, crostini or two-fisted sandwiches, or simply drizzle it with honey and serve a dollop with fresh berries.
Lemony whipped ricotta teams up with sweet roasted beets in this vibrant spring salad. As the beets cook, their earthy juices will release into the pan and mingle with the generous glug of oil used to coat the beets. It’s important to save this juice after roasting, because it will be added to the dressing.
Use a dense, creamy whole-milk ricotta that smells dairy-fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma.Roasted Beet and Whipped Ricotta SaladActive Time: 30 minutesTotal Time: 1 hour and 15 to 20 minutes, plus cooling timeYield: Serves 4Ricotta:1 cup whole-milk ricotta2 tablespoons extra-virgin olive oil1 teaspoon runny honey1/2 teaspoon finely grated lemon zestKosher saltFreshly ground black pepperSalad:10 to 12 small or baby beets, ends and stems trimmed, scrubbed clean1/3 cup extra-virgin olive oilKosher saltFreshly ground black pepper2 tablespoons white balsamic vinegar1 tablespoon fresh lemon juice4 to 6 ounces mixed greens, such as baby arugula, baby spinach, frisee or lamb’s lettuceAssorted sprigs, such as pea shoots or mustard flowers1/4 cup shelled unsalted pistachios, coarsely choppedLemon zest, for garnishCombine the ricotta, oil, honey and lemon zest in the bowl of a food processor.
Process until light and smooth. Season with a pinch of salt and a few grinds of freshly ground black pepper. Transfer to a bowl and refrigerate until use.
Heat the oven to 400 degrees.Place the beets in a large Dutch oven. Pour in the oil and lightly season with salt.
Stir to coat. Cover the pot and transfer to the oven. Roast the beets until bright and tender (not mushy) when pierced with a knife, 45 minutes to 1 hour, depending on their size.
Remove the lid and cool to the touch in the pot.When cool enough to handle, peel the beets and cut into large bite-size chunks. Do not discard oil and juice in the pot.
Place the beets in a bowl with about 1 tablespoon of the cooking liquid and lightly season with salt and pepper. Stir to coat. Cool completely.
Pour the remaining cooking juices into a bowl (through a fine-mesh strainer, if desired). Whisk in the vinegar, lemon juice and a pinch of salt and black pepper to taste.To assemble the salad, arrange a layer of the greens and shoots on serving plates or in bowls.
Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Scatter the pistachios over the salad and garnish with additional lemon zest and black pepper.
Serve with the remaining vinaigrette for drizzling.Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.
com..
