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    Home » Salads » Ricotta Salata Roasted Beet Fall Salad

    Ricotta Salata Roasted Beet Fall Salad

    November 2, 2017 , Updated May 30, 2024 Maria 14 Comments

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    Drizzling a little balsamic reduction on this simple Ricotta Salata Roasted Beet Fall Salad will elevate this colorful side dish into a taste sensation.

    Ricotta Salata Roasted Beet Fall Salad shown in a white bowl.

    It’s easy to associate salads with warmer temperatures. They are so light and refreshing, and let’s face it, who wants to turn on the stove in the summer? But rest assured, some salads deserve a place in the colder months, too.

    One of my favorites is this Warm Farro Salad. It really does make the perfect side dish.

    Once fall rolls around, it’s all about comfort food, and for me, beets so strongly belong to that. It’s so hard not to include beets when planning for those hearty stews and soups. How can anyone resist that bright vibrant color?

    Close up beet root with beet greens.

    Here are a couple of other facts that make beets so hard to resist:

    • they are the sweetest root vegetable;
    • they range in color from red to pink to yellow to white and even striped, but they all taste the same;
    • they are native to the Mediterranean region and according to this site, they were “grown in the Hanging Gardens of Babylon”. Needless to say, they have been around for a long time;
    • both the root bulb and their greens are edible;
    • just one cup of beetroot will provide you with a good source of fiber, potassium and folate

    In my humble opinion, there are three factors that make this salad irresistible:

    Colorful cut up beet root.

    1-Roasting the beets:  Did you know that roasting beets intensifies the sweetness and flavor of this root vegetable? If you are not fond of beets, roasting them might just be your ticket!

    You will need about 3 medium beets for this recipe. Cut the tops from the beets and give your beetroots a quick scrub.

    Once the beets are ready, I will drizzle them with extra virgin olive oil and place them (alongside a sprig of rosemary) in a baking dish lined with parchment paper.

    The skin can easily be removed once the beets have cooled off.

    2-Making a balsamic reduction: This is definitely a game-changer and so easy to do. Essentially, combine a simple balsamic vinegar and honey. Allow simmering until it is reduced almost to a syrup consistency. You won’t believe how intense the flavor becomes.

    Wedge of the ricotta salata used to make the beet salad.

    3-Ricotta Salata: This is an aged, pressed cheese whose final product has a crumbly, yet firm texture, with a salty, almost tangy flavor. It is perfect to use in this salad as it complements the bitterness from the beet greens perfectly. If you cannot find this cheese, feta is a great alternative (if you are interested, I have used ricotta salata in this recipe for Best Italian Chopped Salad Greens and in this refreshing Basil Balsamic Ricotta Salata Grilled Watermelon).

    Toasting the walnuts in a small pan.

    Needless to say, the combination of roasted beets topped with ricotta salata, toasted walnuts and drizzled with a balsamic reduction is a guaranteed winner.

    Easy Beet Recipes we love

    • Roasted Root Vegetables
    • Beetroot Gnocchi
    • Shredded Beet Salad

    Close up of the beet salad with a focus on the balsamic reduction drizzle.

    Recipe origins

    A few years ago, I bought a magazine called Cook’s Secrets, this is one of the fantastic recipes I found in this journal. Over the years, I have made this salad with different nuts and cheeses, but there is nothing better than Ricotta Salata in my books.

    This Ricotta Salata Roasted Beet Fall Salad is my go-to salad as soon as local beets make their appearance on the market. A recent trip to the Farmers’ Market guaranteed that I would have enough beets to keep me satisfied throughout the fall 🙂

    Hope you get a chance to try this wonderful salad!

    Recipe

    Ricotta Salata Roasted Beet Fall Salad

    Ricotta Salata Roasted Beet Fall Salad

    Drizzling a little balsamic reduction on this simple Ricotta Salata Roasted Beet Fall Salad will elevate this colorful side dish into a taste sensation.
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Salad
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4
    Calories: 389kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 3 beets medium (about 2 pounds) with tops
    • 3 rosemary, fresh sprigs
    • 3 tbsp olive oil
    • ¾ cup balsamic vinegar
    • 1 tbsp honey
    • 2 tbsp olive oil
    • salt and pepper to taste
    • ⅓ cup golden raisins
    • ⅓ cup walnut pieces toasted
    • 4 ounces ricotta salata

    Instructions

    • Preheat oven to 450° F. 
    • Cut the tops from the beets and set aside as we will be using them in our salad. Scrub the beetroot well.
    • Place beetroots and rosemary sprigs in a baking dish lined with parchment paper.
    • Drizzle olive oil on beets.
    • Cover and roast the beets for about 1 hour or until they can easily be pierced with a knife.
    • When cool enough to handle, remove the skins. Cut the beets in quarters and set aside.
    • Combine the balsamic vinegar and honey in a small saucepan. Bring to a boil and then simmer, uncovered, until reduced to about ¼ of a cup. Note that this reduction will thicken as it cools.
    • In a bowl, toss the beetroots with the beet greens; add remainder 2 tablespoons of olive oil. Season with salt and pepper.
    • Transfer to serving dish. Sprinkle with golden raisins, walnuts and ricotta salata. Drizzle with balsamic reduction.
    • Can be served warm or at room temperature.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    If you do not like beet greens, you can substitute with other greens such as kale or mesclum.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from Cook's Secret Magazine

    Nutrition

    Serving: 1serving | Calories: 389kcal | Carbohydrates: 30g | Protein: 6g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 416mg | Fiber: 2g | Sugar: 23g | Vitamin A: 170IU | Vitamin C: 3.4mg | Calcium: 97mg | Iron: 1.5mg
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    Filed Under: Salads, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Ur Pal Val

      December 03, 2017 at 4:57 pm

      5 stars
      Made this salad for a potluck lunch, and it was an instant smash. Thanks Maria!

      Reply
      • Maria

        December 03, 2017 at 6:02 pm

        My pleasure! Thanks for taking the time to comment. Appreciate it 🙂

        Reply
    2. Paula Barbarito Leivtt

      November 07, 2017 at 9:10 am

      I often roast beets but have never added rosemary to the mix, what a wonderful way to capture the fall flavors. Your photos are simply brilliant, capturing the colors, textures and flavors of this beautifully prepared beet salad.

      Reply
      • Maria

        November 07, 2017 at 9:36 pm

        Thanks so much for your kind words Paula. When you think of it, beets are just so fascinating! Thanks for stopping by ♥

        Reply
    3. Colleen

      November 06, 2017 at 10:50 pm

      Maria, as usual you make me hungry! I love beets, grow them and always roast them. (which is maybe why I love them. I will have to tell beet haters to roast!) I haven’t tried my Cookina yet, but this is inspiring me to get on it. Beautiful recipe. Cheers

      Reply
      • Maria

        November 07, 2017 at 9:26 pm

        Thanks so much Colleen! Beets just might be my favorite vegetable… for now 😉 Thanks so much for stopping by ♥

        Reply
    4. Nicoletta @sugarlovespices

      November 06, 2017 at 11:33 am

      5 stars
      You are so right, roasting the beets brings the sweetness out and they taste amazing! Plus, pairing them with ricotta salata (one of my favorite cheeses as well!), walnuts and balsamic reduction, a touch of honey and few raisins, wow, what a gorgeous Fall salad! Thank you for the mention and for always posting great recipes!

      Reply
      • Maria

        November 06, 2017 at 11:38 am

        My pleasure Nicoletta! It is wonderful that you grow your own beets. I have yet to try… but you have inspired me. Thanks for taking the time to comment ♥♥♥

        Reply
    5. Sharon

      November 06, 2017 at 11:21 am

      5 stars
      This looks incredible! I really love the combination of flavours and textures. A winner for sure! And thanks for the tip about roasting. I love beets but my sweetheart does not. Perhaps he needs to try them roasted!

      Reply
      • Maria

        November 06, 2017 at 11:24 am

        Once I started roasting beets, there was no turning back! Hope you get a chance to try the recipe. Appreciate you taking the time to comment 🙂

        Reply
    6. Cathy

      November 06, 2017 at 11:09 am

      5 stars
      What a beautiful salad! I have beets in my fridge right now and must try this!

      Reply
      • Maria

        November 06, 2017 at 11:11 am

        Can’t go wrong with beets! Thanks for dropping by Cathy ♥

        Reply
    7. Jovina Coughlin

      November 04, 2017 at 11:21 am

      Thank you for following my blog. I enjoy reading yours.

      Reply
      • Maria

        November 04, 2017 at 11:40 am

        My pleasure Jovina! You provide so many wonderful recipes and information on all things Italian on your blog. I also love reading your blog ♥

        Reply

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