Summer is for salads, and not the kind that are for weight loss and being boring. I am a huge fan of hearty, crunchy, creamy salads that are fresh and highlight seasonal ingredients, which brings us to one of my most popular salads for events!
This grilled beets, arugula, and whipped ricotta salad is always a huge hit at my private dinners. The char from the grilled beets pairs perfectly with the creamy sweet ricotta base and lemon vinaigrette. If you are a beet fan, you gotta give this salad a try!
In this recipe I make my dairy free “ricotta,” but if you choose you can use whole ricotta instead, and blend in a blender to make it whipped.
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SERVINGS: 4
- PREP TIME: 10 Mins
- ACTIVE TIME: 40 Mins
- TOTAL TIME: 1 Hr
Ingredients:
- 4 beets, steamed and grilled
- Lemon vinaigrette
- 2 cups DF whipped ricotta
- 1/4 cup honey
- 1 tbsp Italian sesaoning
- 1/2 cup olive oil
- salt to taste
- 1 bag arugula / 5 cups
- 1/2 cup almonds, chopped
Preparation:
STEP 1.
Prep the beets and vinaigrette. Make sure the beets are chilled before adding to the salad.
STEP 2.
Make the whipped ricotta, blend the dairy free ricotta with the honey, Italian seasoning, olive oil and salt until smooth.
STEP 3.
Dress the beets by coating in the lemon vinaigrette and salt. Set aside. Dress the arugula with the vinaigrette and salt and set aside.
STEP 4.
Plate the salad. Add the whipped ricotta to the plate, top with beets, arugula and almonds and serve.
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