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Roasted Beet Salad with Blackberry Farm Dressing
This delicious salad from Farmstead Manager Dustin Busby is a beautiful way to feature fresh flavor. The simple combination of salad, beets and ricotta is packed with flavor, and you can change it up by choosing a different Blackberry Farm Dressing each time you make it! Serves 4
For Ricotta
½ gallon of whole Milk
2 oz. fresh squeezed lemon juice
½ teaspoon salt
In a heavy-duty saucepan over medium heat, bring the milk to 175 F and add salt. Continue to heat until your milk reaches 185 F, add the lemon juice, whisking slowly to fully incorporate the juice, and turn the heat off. Allow it to sit for 20-30 minutes then strain through a fine mesh strainer lined with cheese cloth.
For the Beets
1 lb. Baby beets
Large handful fresh herbs (Rosemary, Thyme, Tarragon)
4 Tablespoon olive oil
Salt to taste
Preheat oven to 350 F
Place large amount of rosemary, thyme, tarragon and garlic (any hardy herbs will do) into a thick bottom pan with a tight-fitting lid. Meanwhile wash your beets, and cut the excess greens or root off. Toss the beets with 4 Tablespoons of olive oil and salt, and pour the beets over the bed of herbs. Place it in the oven and bake until beets are tender (roughly 45 minutes). While they’re still warm, use a towel to wipe off the skin of the beets and trim any remaining stem. Cut the beets into bite sized pieces and set aside.
To Finish the Salad
Dress your fresh lettuce with your favorite the Blackberry Farm Dressing and lay on a plate.
Add the cut beets around the dressed lettuce, and, from above, place the strained ricotta around the salad. Drizzle a little more of your dressing over the salad to finish, and serve! Optional, finish with some roasted nuts to add a nice crunch.