Pickled Beet Salad with Peaches and Whipped Ricotta
You took advantage of the abondance of seasonal beets by pickling them? Now you can thank yourself for having taken the time to bottle your beets, packing in the flavour and making this salad a cinch to prepare. This recipe also features fresh peaches, your favourite herbs and whipped ricotta for a slightly salty, tangy […]
Ingredients
- 1 container (300 g) ricotta cheese
- 1 tbsp (15 ml) olive oil, plus more for serving
- 1/4 tsp red pepper flakes
- 2 cups (50 g) arugula
- 1 1/2 cups (330 g) thin wedges pickled red beets, homemade or store-bought
- 3 ripe peaches, pitted and cut into thin wedges
- 1 tbsp (15 ml) honey
- 3 tbsp mixed tender herbs, finely chopped (such as dill, mint, chives)
- 2 tbsp roasted sunflower seeds
- Fleur de sel
Instructions
- In a small food processor, combine the ricotta with the oil and red pepper flakes until smooth. Season with salt.
- On a large serving dish, spread out the ricotta mixture. Top with the arugula, pickled beets and peaches. Drizzle with honey and more olive oil. Sprinkle with the herbs, sunflower seeds and fleur de sel. Serve immediately.
You took advantage of the abondance of seasonal beets by pickling them? Now you can thank yourself for having taken the time to bottle your beets, packing in the flavour and making this salad a cinch to prepare. This recipe also features fresh peaches, your favourite herbs and whipped ricotta for a slightly salty, tangy touch.