recipes
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Makes about 6 cups
null
Makes about 6 cups
The saltiness of the cheese combines nicely with the sweetness of the beets and walnuts in this eye-catching salad.
Nutritional information per serving (1½ cups):Calories 283 (74% from fat) | carb. 14g | pro. 6g | fat 24g sat. fat 5g | chol. 15mg | sod. 274mg | calc. 145mg | fiber 4g
Ingredients
- 2tablespoons olive oil, divided
- 1bunch beets (about 1 pound,
- 4small to medium beets),
- scrubbed, trimmed and peeled
- 1to 2 pinches kosher salt
- 4cups baby arugula
- ½cup toasted walnut halves
- 2ounces crumbled ricotta
- salata
- ¼–½ cup Champagne Vinaigrette
- (see page 12)
Preparation
- 1. Preheat oven to 425°F. Line a baking pan with foil and
- drizzle with 1 tablespoon of olive oil.
- 2. Trim the beets so that both the tops and bottoms are
- cut flat. Fit the Spiralizer with the Ribbon Cut Disc.
- Process beets on Low, stopping after each beet and
- clearing the disc when necessary.
- 3. Spread the beets out on the prepared baking pan.
- Drizzle with the remaining oil and sprinkle with salt.
- Bake for 20 minutes.
- 4. To serve, divide the arugula among four plates. Top
- each with a beet, fanned across the arugula, and then
- sprinkle with an even amount of walnuts and cheese,
- and drizzle with Champagne Vinaigrette.
- 5. Serve immediately
