Roasted Beet and Fig Salad
Recipe courtesy of Catherine DiQuinzio, Chef de Cuisine, Bonnie Briar CC
Ingredients
- Ingredients for the Whipped Ricotta:
- whole milk ricotta cheese - 12 ozs.
- fresh basil - 2 Tbsps., chopped
- fresh parsley - 2 Tbsps., chopped
- fresh chives - 2 Tbsps., chopped
- fresh dill - 2 Tbsps., chopped
- lemon juice - 2 Tbsps. (adjust with more if preferred)
- lemon zest - 1/2 ea.
- garlic - 2 cloves
- extra-virgin olive oil - 2 Tbsps. (adjust with more as needed)
- salt - to taste
- black pepper - to taste
- Ingredients for the Yellow Beet Purée:
- beets - 5-6 ea., small, cooked (about 8-10 ozs.)
- garlic - 1 clove
- lime juice - 2 Tbsps.
- extra virgin olive oil - 2 Tbsps.
- kosher salt - 1 tsp. (or to taste)
- chili powder - 1/2 tsp.
- cumin - 1/4 tsp.
Instructions
Procedure for the Whipped Ricotta:
- Start by preparing your ingredients. Rinse and roughly chop your fresh herbs.
- In a food processor, or stand mixer with the whisk attachment, or hand-mixer, combine the ricotta cheese, fresh herbs (dill, basil, chives, and parsley), lemon juice, lemon zest, olive oil, salt, pepper, and garlic cloves. Pulse until the mixture is creamy and whipped.
- Set the whipped ricotta aside until ready to serve. For the best results, transfer it to the fridge to firm up and allow the flavors to combine for at least 30 minutes.
Procedure for the Yellow Beet Puree:
- Add all the ingredients into a high-powered blender and blend until smooth.
Procedure for the Figs:
- Halve the figs and brûlée with granulated sugar.
