Roasted Beet and Squash Salad with Ricotta and Balsamic Drizzle
What Started it all:
beets, squash, ricotta cheese, lemon, balsamic
This vibrant and flavorful salad is a delightful combination of earthy roasted beets and sweet squash, topped with creamy ricotta and a tangy balsamic reduction. Perfect for a gathering, this dish serves five and is a feast for both the eyes and the palate!
Ingredients
- 3 medium beets, peeled and diced
- 2 medium squash (butternut or acorn), peeled and diced
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced beets and squash. Drizzle with olive oil, and season with salt and pepper. Toss until well coated.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the beets and squash are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the balsamic reduction. In a small saucepan, heat the balsamic vinegar over medium heat. Allow it to simmer until it reduces by half and becomes syrupy, about 5-7 minutes. Remove from heat and let cool.
- In a bowl, combine the ricotta cheese with the lemon zest and juice. Mix until smooth and creamy.
- Once the roasted vegetables are done, remove them from the oven and let them cool slightly.
- To serve, create a bed of the roasted beets and squash on each plate. Top with a generous dollop of the lemon ricotta, and drizzle with the balsamic reduction.
- Garnish with fresh herbs for an extra pop of flavor and color.
This Roasted Beet and Squash Salad is not only delicious but also visually stunning, making it an excellent choice for any occasion. Enjoy the medley of flavors and the satisfaction of creating a dish that everyone will love!