Roasted Beet and Sweet Potato Salad with Whipped Ricotta and Toasted Hazelnuts

Introduction

Roasted Beet and Sweet Potato Salad with Whipped Ricotta and Toasted Hazelnuts is a delightful and nutritious dish perfect for any time of the year. This vibrant salad brings together the earthy sweetness of roasted beets and sweet potatoes, complemented by the creamy, velvety texture of whipped ricotta and the satisfying crunch of toasted hazelnuts. Dressed with a zesty vinaigrette, this salad is not only a feast for the taste buds but also a visual masterpiece. Whether you’re serving it as a main course or a side dish, this salad is bound to impress your guests and elevate your meal.


Ingredients:

For the Salad:

  • 3 medium beets, peeled and diced into 1-inch cubes
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 3 cups mixed greens (such as arugula, spinach, or spring mix)
  • 1/4 cup fresh parsley, chopped

For the Whipped Ricotta:

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon heavy cream
  • 1 tablespoon honey
  • Salt, to taste

For the Vinaigrette:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Preparation:

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place the diced beets on one baking sheet and the diced sweet potatoes on the other. Drizzle each with 1 1/2 tablespoons of olive oil, and season with salt and pepper.
  3. Toss the vegetables to coat evenly and spread them out in a single layer. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
  4. Remove from the oven and let cool to room temperature.

Step 2: Toast the Hazelnuts

  1. While the vegetables are roasting, heat a small skillet over medium heat.
  2. Add the hazelnuts to the dry skillet and toast for 5-7 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
  3. Transfer the toasted hazelnuts to a clean kitchen towel and rub them together to remove most of the skins.
  4. Roughly chop the hazelnuts and set aside.

Step 3: Prepare the Whipped Ricotta

  1. In a medium mixing bowl, combine the ricotta cheese, heavy cream, honey, and a pinch of salt.
  2. Use a hand mixer or a whisk to whip the ricotta until light and fluffy, about 2-3 minutes.
  3. Taste and adjust the seasoning if necessary. Set aside in the refrigerator until ready to use.

Step 4: Make the Vinaigrette

  1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
  2. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified.
  3. Adjust the seasoning to taste and set aside.

Step 5: Assemble the Salad

  1. On a large serving platter or individual plates, spread a generous layer of whipped ricotta.
  2. Arrange the roasted beets and sweet potatoes on top of the ricotta, then scatter the mixed greens over the roasted vegetables.
  3. Sprinkle the toasted hazelnuts and chopped parsley over the top.
  4. Drizzle the vinaigrette over the salad just before serving. Add additional salt and pepper if desired.

Cooking Notes:

  • Roasting Tips: For even roasting, make sure the beets and sweet potatoes are cut into similar-sized cubes. Also, keep the vegetables separate on different baking sheets to prevent the beets from staining the sweet potatoes.
  • Whipping Ricotta: If you prefer a smoother texture, you can blend the ricotta in a food processor before whipping it.
  • Storage: The salad can be prepared in advance, but it’s best to assemble it just before serving to maintain freshness. Store the whipped ricotta, roasted vegetables, and vinaigrette separately in the refrigerator.

Serving Suggestions:

  • This salad can be served warm or at room temperature, making it ideal for any season.
  • Pair it with a crusty loaf of bread for a satisfying lunch or alongside grilled chicken or fish for a heartier meal.
  • Garnish with additional herbs like mint or dill for a fresh twist.

Tips:

  • Alternative Nuts: If hazelnuts aren’t available, try substituting with toasted walnuts, almonds, or pecans.
  • Cheese Options: If ricotta isn’t your favorite, try using whipped feta or goat cheese for a tangier flavor.
  • Add More Greens: Feel free to add more leafy greens or include ingredients like kale or watercress for extra nutrients.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes


Nutritional Information (Per Serving):

  • Calories: 340
  • Protein: 8g
  • Sodium: 220mg

Note: Nutritional information is approximate and may vary depending on the specific ingredients used.


Conclusion

Roasted Beet and Sweet Potato Salad with Whipped Ricotta and Toasted Hazelnuts is a symphony of flavors and textures, making it a standout dish for any occasion. The balance between the earthy vegetables, creamy ricotta, and crunchy hazelnuts is truly exquisite. This salad is not only wholesome and nutritious but also incredibly satisfying. Enjoy it as a luxurious side or a fulfilling main dish, and watch as it becomes a favorite at your table!

Print
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Roasted Beet and Sweet Potato Salad with Whipped Ricotta and Toasted Hazelnuts


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

For the Salad:

  • 3 medium beets, peeled and diced into 1-inch cubes
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 3 cups mixed greens (such as arugula, spinach, or spring mix)
  • 1/4 cup fresh parsley, chopped

For the Whipped Ricotta:

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon heavy cream
  • 1 tablespoon honey
  • Salt, to taste

For the Vinaigrette:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place the diced beets on one baking sheet and the diced sweet potatoes on the other. Drizzle each with 1 1/2 tablespoons of olive oil, and season with salt and pepper.
  3. Toss the vegetables to coat evenly and spread them out in a single layer. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
  4. Remove from the oven and let cool to room temperature.

Step 2: Toast the Hazelnuts

  1. While the vegetables are roasting, heat a small skillet over medium heat.
  2. Add the hazelnuts to the dry skillet and toast for 5-7 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
  3. Transfer the toasted hazelnuts to a clean kitchen towel and rub them together to remove most of the skins.
  4. Roughly chop the hazelnuts and set aside.

Step 3: Prepare the Whipped Ricotta

  1. In a medium mixing bowl, combine the ricotta cheese, heavy cream, honey, and a pinch of salt.
  2. Use a hand mixer or a whisk to whip the ricotta until light and fluffy, about 2-3 minutes.
  3. Taste and adjust the seasoning if necessary. Set aside in the refrigerator until ready to use.

Step 4: Make the Vinaigrette

  1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
  2. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified.
  3. Adjust the seasoning to taste and set aside.

Step 5: Assemble the Salad

  1. On a large serving platter or individual plates, spread a generous layer of whipped ricotta.
  2. Arrange the roasted beets and sweet potatoes on top of the ricotta, then scatter the mixed greens over the roasted vegetables.
  3. Sprinkle the toasted hazelnuts and chopped parsley over the top.
  4. Drizzle the vinaigrette over the salad just before serving. Add additional salt and pepper if desired.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 340
  • Sodium: 220mg
  • Protein: 8g

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