Beetroot salad with ricotta
4 servings
30 minutes
Beetroot salad with ricotta is an exquisite dish of Italian cuisine that impresses with its simplicity and harmonious flavor combination. Inspired by traditional Mediterranean recipes, this salad combines sweet beetroot, the creaminess of ricotta, and the freshness of a citrus dressing. Orange and lemon juice add a subtle tang that highlights the natural sweetness of the beetroot, while parsley and red onion bring in savory notes. Olive oil ties the ingredients together, making the salad rich and balanced. This salad is perfect as a light dish for a summer dinner or an elegant appetizer before the main course. It can be served on its own or as a side to fish or chicken. The taste is fresh, refreshing, and simultaneously rich—a true Italian gastronomic magic in every forkful.
1
Mix orange juice, lemon juice, and olive oil in a deep bowl, season the sauce with salt and pepper. Mix again.
- Lemon: 1 piece
- Oranges: 1 piece
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Peel the beetroot and cut it into thin strips. Finely chop the onion. For cutting (both beetroot and onion), it is most convenient to use chef's mandolins, which allow varying the thickness and shape of the vegetable cuts and producing uniformly perfect slices and strips in large quantities.
- Beet: 4 pieces
- Red onion: 0.5 head
3
Tear the leaves off the parsley. Mix the chopped beet and onion with the parsley leaves and sauce thoroughly, and let it sit for twenty minutes. Before serving, mix the salad with ricotta cheese, and add salt and pepper if needed.
- Parsley: 100 g
- Ricotta cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste