Beet and Sweet Potato Salad with Whipped Ricotta, Pomegranate, and Hazelnut Crunch

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Introduction

This vibrant Beet and Sweet Potato Salad is a delightful fusion of colors, flavors, and textures. The earthy sweetness of roasted beets and sweet potatoes pairs beautifully with the creamy whipped ricotta, while the tart burst of pomegranate seeds adds freshness and tang. A sprinkle of hazelnut crunch elevates the dish with nutty richness and satisfying texture. Perfect for special occasions or as an everyday treat, this salad is a versatile and visually stunning dish that is as nutritious as it is delicious.

Ingredients

For the Salad:

  • 2 medium-sized beets, peeled and diced
  • 2 medium-sized sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup pomegranate arils

For the Whipped Ricotta:

  • 1 cup ricotta cheese (preferably whole milk)
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon zest
  • 1 teaspoon honey
  • 1 pinch of salt

For the Hazelnut Crunch:

  • ½ cup hazelnuts, toasted and chopped
  • 1 tablespoon maple syrup
  • 1 pinch of sea salt

Optional Garnishes:

  • A handful of fresh microgreens or arugula
  • A drizzle of balsamic glaze

Preparation

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced beets and sweet potatoes with olive oil, sea salt, and black pepper.
  3. Arrange them in a single layer on a parchment-lined baking sheet.
  4. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Remove and let cool slightly.

Step 2: Prepare the Whipped Ricotta

  1. In a food processor, combine ricotta cheese, heavy cream, lemon zest, honey, and a pinch of salt.
  2. Blend until smooth and creamy, about 1–2 minutes.
  3. Transfer to a bowl, cover, and refrigerate until ready to use.

Step 3: Make the Hazelnut Crunch

  1. In a skillet over medium heat, toast the hazelnuts for 2–3 minutes, stirring frequently to prevent burning.
  2. Drizzle the hazelnuts with maple syrup and sprinkle with a pinch of sea salt. Stir to coat evenly.
  3. Spread the hazelnuts on parchment paper to cool, then chop into smaller pieces.

Step 4: Assemble the Salad

  1. Spread a generous layer of whipped ricotta on a serving platter.
  2. Arrange the roasted beets and sweet potatoes on top of the ricotta.
  3. Sprinkle the pomegranate arils evenly over the vegetables.

Step 5: Add Hazelnut Crunch and Garnishes

  1. Scatter the hazelnut crunch across the salad for added texture.
  2. Garnish with fresh microgreens or arugula for a pop of color.
  3. Optionally, drizzle with balsamic glaze for a touch of acidity and sweetness.

Cooking Notes

  • Toasting Hazelnuts: If using raw hazelnuts, roast them in a 350°F oven for 8–10 minutes until fragrant. Rub them in a clean kitchen towel to remove the skins.
  • Substitutions: Replace hazelnuts with almonds, walnuts, or pecans if preferred.
  • Whipped Ricotta Alternative: For a dairy-free version, use whipped cashew cream or almond ricotta.

Serving Suggestions

  • Serve this salad as a vibrant appetizer or side dish for dinner parties.
  • Pair it with a crusty artisan bread or a light soup for a complete meal.
  • It complements roasted chicken, grilled salmon, or a festive turkey beautifully.

Tips

  1. Choose Fresh Ingredients: Use ripe pomegranates for the juiciest, sweetest arils.
  2. Adjust Sweetness: Add a touch more honey or maple syrup if you prefer a sweeter flavor profile.
  3. Make Ahead: Prepare the whipped ricotta and hazelnut crunch ahead of time for quick assembly.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

  • Calories: 340
  • Protein: 9g
  • Sodium: 240mg

Conclusion

This Beet and Sweet Potato Salad with Whipped Ricotta, Pomegranate, and Hazelnut Crunch is a showstopper that blends earthy, sweet, creamy, and tangy flavors into one harmonious dish. The variety of textures and vibrant colors make it a feast for both the eyes and the palate. Whether it’s for a holiday table or a regular weeknight, this salad will elevate your meal with minimal effort and maximum flavor.

Print
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  • Author: Imili Johnson
  • Total Time: 45 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 2 medium-sized beets, peeled and diced
  • 2 medium-sized sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup pomegranate arils

For the Whipped Ricotta:

  • 1 cup ricotta cheese (preferably whole milk)
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon zest
  • 1 teaspoon honey
  • 1 pinch of salt

For the Hazelnut Crunch:

  • ½ cup hazelnuts, toasted and chopped
  • 1 tablespoon maple syrup
  • 1 pinch of sea salt

Optional Garnishes:

  • A handful of fresh microgreens or arugula
  • A drizzle of balsamic glaze

Instructions

Step 1: Roast the Beets and Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced beets and sweet potatoes with olive oil, sea salt, and black pepper.
  3. Arrange them in a single layer on a parchment-lined baking sheet.
  4. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Remove and let cool slightly.

Step 2: Prepare the Whipped Ricotta

  1. In a food processor, combine ricotta cheese, heavy cream, lemon zest, honey, and a pinch of salt.
  2. Blend until smooth and creamy, about 1–2 minutes.
  3. Transfer to a bowl, cover, and refrigerate until ready to use.

Step 3: Make the Hazelnut Crunch

  1. In a skillet over medium heat, toast the hazelnuts for 2–3 minutes, stirring frequently to prevent burning.
  2. Drizzle the hazelnuts with maple syrup and sprinkle with a pinch of sea salt. Stir to coat evenly.
  3. Spread the hazelnuts on parchment paper to cool, then chop into smaller pieces.

Step 4: Assemble the Salad

  1. Spread a generous layer of whipped ricotta on a serving platter.
  2. Arrange the roasted beets and sweet potatoes on top of the ricotta.
  3. Sprinkle the pomegranate arils evenly over the vegetables.

Step 5: Add Hazelnut Crunch and Garnishes

  1. Scatter the hazelnut crunch across the salad for added texture.
  2. Garnish with fresh microgreens or arugula for a pop of color.
  3. Optionally, drizzle with balsamic glaze for a touch of acidity and sweetness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 340
  • Sodium: 240mg
  • Protein: 9g

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