Roasted Beet and Whipped Ricotta Salad

Active time: 30 minutes

Total time: 1 hour and 15 to 20 minutes, plus cooling time

Yield: Serves 4

Ricotta:

1 cup whole-milk ricotta

2 tablespoons extra-virgin olive oil

1 teaspoon runny honey

1/2 teaspoon finely grated lemon zest

Kosher salt

Freshly ground black pepper

Salad:

10 to 12 small or baby beets, ends and stems trimmed, scrubbed clean

1/3 cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tablespoons white balsamic vinegar

1 tablespoon fresh lemon juice

4 to 6 ounces mixed greens, such as baby arugula, baby spinach, frisee or lamb’s lettuce

Assorted sprigs, such as pea shoots or mustard flowers

1/4 cup shelled unsalted pistachios, coarsely chopped

Lemon zest, for garnish

Directions

Combine 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. Don’t 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.